Coconut Macaroons

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

1. Preheat the oven to 325 F and line a baking sheet with parchment paper
2. 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
3. Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut
4. Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart.
5. Bake for 20-25 minutes until they are a golden color - mine were done at 23 minutes.
6. 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!)