Ina’s Coconut Macaroons

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INGREDIENTS

DIRECTIONS

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl.

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.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.

Bake for 25 to 30 minutes, until golden brown.

Cool on wire racks.


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