Preheat oven to 325 degrees. Line 2 large cookie sheets with parchment paper. In large bowl, mix coconut, condensed milk and vanilla until combined.
In medium bowl, with mixer fitted with whisk attachment on high speed, whip egg whites and salt until medium-firm peaks form. Carefully fold egg whites into coconut mixture.
With 1 3/4 in diameter ice cream scoop, or in two-rounded teaspoon portions, drop batter onto prepared cookie sheets. Bake 25-30 minutes or until golden brown. With metal spatula, transfer cookies to wire racks to cool. Store in airtight container, with waxed paper between the layers, at room temperature up to 2 days or in feezer up to 1 month.
Originally Submitted
10/13/2012
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