Coconut Macaroons

I love this coconut macaroon recipe fromBest Ever Cookie Collection.  It's so simple and so decadent!

Ingredients:  (yields between 2-3 dozen cookies)

• 14 ounces sweetened coconut flakes
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt

Directions:

1. Adjust your oven racks so one is in the center of the oven. Preheat the oven to 325F degrees. Line cookie sheets with parchment paper or silicone liners.

2. In a large bowl, combine the coconut, condensed milk, and vanilla until well blended.

3. In a medium bowl, beat the egg whites and salt on high speed with an electric mixer until stiff peaks form.

4. Gently stir/fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.

5. Drop the batter onto lined cookie sheets with either two teaspoons or a 1 3/4-inch diameter ice cream scoop 2-inches apart.

6. Bake for 22 to 28 minutes, or until golden brown. Remove from the oven and let cool for a few minutes then transfer the cookies to a wire rack with a thin metal spatula to cool completely.