Coconut Macaroons

Ingredients

Granulated sugar

1/4 cup, plus 2 tablespoons for topping

Egg whites

4

Salt

1/4 teaspoon

Vanilla extract

1 teaspoon

Sweetened condensed milk

1 (14-ounce) can

Sweetened shredded coconut

5 cups

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until the ingredients are well-incorporated.
3. In a separate, grease-free bowl, beat the egg whites using an electric mixer on medium speed until stiff peaks form. This will give the macaroons a light, airy texture.
4. Gently fold the beaten egg whites into the coconut mixture until well combined. Be careful not to overmix as this can deflate the egg whites.
5. Using a cookie scoop or a heaping tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
6. Sprinkle the tops of the macaroons with the remaining granulated sugar to add a sweet, crunchy topping.
7. Bake for 18-20 minutes, or until the edges are golden brown and the tops have started to turn a lovely golden color. The macaroons should still be slightly soft in the center.
8. Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This will help them retain their shape as they cool.
9. Enjoy these delicious Coconut Macaroons as a sweet treat after dinner or a midday indulgence!