Directions:

• Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prepare for baking.
• In a medium bowl, combine the sweetened flake coconut, sweetened condensed milk, vanilla extract, and kosher salt. Stir until everything is well combined.
• In a separate large bowl, use an electric mixer to beat the egg whites until they form stiff peaks. This will take about 2-3 minutes. Be careful not to overbeat.
• Gently fold the coconut mixture into the whipped egg whites. Use a spatula to combine the two mixtures without deflating the egg whites too much.
• Using a scoop or spoon, portion the mixture onto the prepared baking sheet, spacing them about 1 inch apart. You can shape them into mounds if you prefer a more rustic look.
• Bake in the preheated oven for 20-25 minutes or until the tops are golden brown. Keep an eye on them to ensure they don’t burn.
• Remove from the oven and let the macaroons cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them as is, or dip them in melted chocolate for an extra treat!