Coconut Macaroons

14 oz. sweetened flaked coconut

1 can {14 oz.} sweetened condensed milk

1 tsp. vanilla extract

2 extra large egg whites, at room temp

1/4 tsp. salt

.

Preheat oven to 325.

Line 2 large cookie sheets with parchment paper.

.

In a large bowl, mix coconut, milk, and vanilla until combined.

In a medium bowl, on high speed with a whisk attachment, whip egg whites and salt until medium-firm peaks form.

Carefully fold egg whites into coconut mixture.

.

Drop two inch balls of batter onto prepared cookie sheets.

Bake for 25 to 30 minutes, until golden brown.

Cool and serve.