Coconut Macaroons

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Line 2 baking sheets with parchment paper.
3. 3
   Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl.
4. 4
   Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks.
5. 5
   Fold 1/3 of egg whites into coconut mixture to lighten, then fold in remaining egg whites.
6. 6
   Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
7. 7
   Top each with a second level tablespoonful coconut mixture.
8. 8
   Bake until golden, about 25 minutes.
9. 9
   Cool macaroons on parchment paper.
10. 10
    Slide metal spatula under macaroons to remove.
11. 11
    (Macaroons can be prepared 1 day ahead.
12. 12
    Store in single layer in airtight container at room temperature.)