Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sweetened shredded coconut, condensed milk, and vanilla extract. Stir until the mixture is well-blended and the coconut is evenly coated.
3. In a separate bowl, using a hand mixer or stand mixer, beat the egg whites and salt on medium-high speed until stiff peaks form, which should take about 3-5 minutes.
4. Gently fold the beaten egg whites into the coconut mixture with a spatula, ensuring not to deflate the egg whites too much. The mixture should be well combined but still fluffy.
5. Using a tablespoon or a cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake in the preheated oven for 15-20 minutes, or until the edges of the macaroons are golden brown and the tops are lightly toasted.
7. Once baked, remove from the oven and allow the besitos de coco to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Serve the besitos de coco as a sweet treat at gatherings or enjoy them with a cup of coffee or tea.