Coconut Macaroons

1. Preheat the oven to 325º F.
2. Combine the coconut, condensed milk, and vanilla in a large bowl.
3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
4. Carefully fold the egg whites into the coconut mixture.
5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons
6. Bake for 25 to 30 minutes, until golden brown.
7. Cool and serve.

To prevent spreading

• Add 1 T flour to the coconut/condensed milk mixture
• Use 10–12 oz of the condensed milk