14 ounces sweetened shredded coconut
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture, using a spatula. Drop the batter onto sheet pans lined with parchment paper, I made mine pretty big, so whatever size you want them to be. Bake for 25 to 30 minutes, until golden brown. Cool and serve (and store in an airtight container, if they last that long).
These macaroons were so gooey and moist, I loved them! They were perfectly sweetened, and not too overwhelming. The hint of vanilla was a perfect addition. I may try almond extract the next time I make them, I feel like that could taste really good.
We ate them so fast, that I am not really sure how long they last. But, I would recommend putting them in an air tight container, and maybe in the refrigerator if you don't plan on eating them all at once (like we did).