PATTY'S COCONUT MACAROONS
Family Tested & Approved
sweetened condensed milk
extra large egg whites at room temperature
Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed in bowl of electric mixer fitted with a whisk until they form medium-firm peaks.
Carefully fold the egg whites into the coconut mixture. Drop the batter onto a cookie sheet lined with parchment paper using 1 1/4" ice cream scoop or 2 teaspoons.
Bake 25-30 minutes. These cookies will stay fresh for a few days if wrapped well and left at room temperature.