Coconut Macaroons III

Ingredients

• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the condensed milk, vanilla extract, and salt. Add the shredded coconut and stir until evenly coated.
3. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold them into the coconut mixture.
4. Drop the mixture by heaping tablespoons onto a parchment-lined baking sheet. Bake for 25 minutes, or until golden brown.
5. Remove from the oven and let cool before serving.

Interesting Facts

• Coconut macaroons have been around since the 19th century and are believed to have originated in France.
• They are a popular Passover treat in many Jewish households.
• Coconut macaroons are gluten-free and dairy-free.