(Recipe makes about 28 macaroons)
14 oz sweetened flaked coconut
1 can (14 oz) sweetened condensed milk
1/2 tsp. Mannix Vanilla Extract
2 extra-large egg whites at room temperature
¼ tsp kosher salt
Preheat oven to 325 degrees. Line 2 large cookie sheets with parchment paper.
In a large bowl mix coconut, condensed milk and vanilla until combined. Using whisk attachment on mixer, beat egg whites and salt at high speed until medium-firm peaks form. Carefully fold egg whites into coconut mixture.
Use a small ice cream scoop to drop batter on prepared cookie sheets. Bake for 25 minutes or until golden brown. With metal spatula, transfer macaroons to wire racks to cool. Store in airtight container in a single layer at room temperature for up to 2 days or in a freezer up to 1 month.
Ina Garten’s recipe from Good Housekeeping, December 2010