Posted by: Josey Lyne Payne, Esq. | December 24, 2011

Coconut Macaroons

Coconut Macaroons
           Barefoot Contessa

1 (14 oz) can sweetened condensed milk
14 oz sweetened shredded coconut
1 teaspoon vanilla
2 egg-whites, room temperature
1/4 teaspoon kosher salt

Preheat oven to 325 degrees.
Combine coconut, milk, and vanilla.
Whip the egg whites and salt on high until medium to stiff peaks form.
Carefully fold into coconut mixture.
Drop the batter onto lined baking sheets.
Bake for 25 to 30 minutes, until golden.
Cool and serve.

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