Coconut Macaroons


  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt


  1. Preheat oven to 325º.
  2. In a large bowl, combine shredded coconut, condensed milk, and vanilla. In an electric mixer, whip egg whites and salt on high speed until you see foam peaks. Add the egg whites to the coconut mixture.
  3. Drop batter on to baking sheet using an ice cream scoop. Bake until golden brown which is about 30 minutes.