Coconut Macaroons w/ Unsweetened Coconut

Ingredients

• 2 Egg Whites
• 3 1/2 cup Unsweetened Shredded Coconut
• 300 ml Condensed Milk (1 can)
• 1/2 tsp Salt
• 1 tsp Vanilla Extract

Instructions

1. 1

   Preheat the oven to 325 F and line a baking sheet with parchment paper

2. 2

   Whip the two egg whites in a bowl on medium speed till soft peaks form - that means when you lift the whisks out from the batter it will form peaks

3. 3

   Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut

4. 4

   Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart.

5. 5

   Bake for 20-25 minutes until they are a golden colour - mine were done at 23 minutes. You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them.