====== Coconut Macaroons ======

===== Ingredients =====

  * 2 Egg Whites
  * 3 ½ cup Unsweetened Shredded Coconut
  * 300 ml Condensed Milk (1 can)
  * ½ tsp Salt
  * 1 tsp Vanilla Extract

===== Instructions =====

  - Preheat the oven to 325 F and line a baking sheet with parchment paper
  - Whip the two egg whites in a bowl on medium speed till soft peaks form - that means when you lift the whisks out from the batter it will form peaks
  - Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut
  - Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart.
  - Bake for 20-25 minutes until they are a golden color - mine were done at 23 minutes. 
  - You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them.
 
**Notes**
This recipe uses unsweetened coconut so it is less sweet than most, but it is still a sweet cookie. If you want to dip the bottoms in chocolate I would suggest something darker (no milk chocolate please and thank you!)