Ina Garten's Coconut Macaroons

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip
the egg whites and salt on high speed in the bowl of an electric mixer
fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using
either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake
for 25 to 30 minutes, until golden brown. Cool and serve.

Yield: 20 to 22 cookies
Difficulty: Easy
Recipe courtesy Ina Garten's Barefoot Contessa Family Style

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