Ingredients
Method
Preparation
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt; stir until evenly coated.
- In another bowl, beat the egg whites until stiff peaks form and they hold shape.
- Gently fold the beaten egg whites into the coconut mixture until just combined, keeping it airy.
- Scoop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes, or until the macaroons are golden brown; allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room-temperature egg whites to whip up more volume and stability. Store in an airtight container at room temperature for up to 3 days. For extra crisp edges, toast whole macaroons briefly under a broiler before serving.