Instructions

• Preheat the oven to 325°F. Line two baking sheets with parchment paper and set them aside.
• In a large mixing bowl combine 1 (14-ounce) package sweetened flake coconut, 3/4 cup sweetened condensed milk, and 1 1/2 teaspoons vanilla extract. Stir until the coconut is evenly moistened.
• In a separate clean, dry bowl add 2 large egg whites and 1/4 teaspoon kosher salt. Using an electric mixer, beat on medium-high speed until stiff peaks form (peaks stand up firmly without collapsing).
• Gently fold the beaten egg whites into the coconut mixture with a rubber spatula. Fold until the mixture is uniform and no large white streaks remain, being careful not to overmix.
• Use a tablespoon measure or a small cookie scoop to portion rounded tablespoons of the mixture onto the prepared baking sheets, spacing each mound about 1 inch apart.
• Bake on the middle oven rack until the tops are lightly golden and the macaroons are set, about 20 minutes. If your oven heats unevenly, rotate the pans halfway through baking.
• Remove the baking sheets from the oven and let the macaroons cool on the sheets for about 5 minutes, then transfer them to a wire rack to cool completely.