1Preheat oven to 350. Line a large baking sheet with parchment.
2Combine condensed milk and vanilla in a large bowl. Add coconut and stir until thoroughly mixed.
Beat egg whites and slat until very stiff peaks from 2 1/2 to 3 minutes. Gently fold egg whites into coconut mixture
3Dip 2 spoons into water, shake them off and form mixture in balls slightly smaller than a golf ball. DO NOT compact mixture. Place on baking sheet about 1 inch apart. Bake 20-25 minutes. Let cool completely.
Macaroons are best crispy, the same day the are made, and they will get softer as they sit.