Coconut Macaroons

And for my birthday, a recipe of my favorite cookie.

14 oz. sweetened shredded coconut
14 oz. sweetened condensed milk (minus 1 Tbs)
1 tsp vanilla extract
2 extra large egg white, room temp
1/4 tsp kosher salt
parchment paper (must have!)

To prevent spreading refrigerate the batter for 5 minutes before baking.
Preheat oven to 325.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed until they form medium firm peaks. Gently fold into coconut mixture. Refrigerate for 5 minutes.

Drop the batter onto a 1/2 sheet pan lined with parchment paper using either a 1 3/4 inch ice cream scoop or two spoons. Bake for 25-30 minutes, until golden brown. Cool and serve. Makes about 14.