2 large egg whites
2 tsp vanilla extract
1 can (300 ml) sweetened condensed milk
pinch salt
Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.
Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
Bake at 325 degrees F until golden brown, about 25-30 minutes. Cool completely on the baking sheet before removing the cookies.
For Lemon Macaroons, fold the finely zest of two lemons into the dough.
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