I got this recipe from my wonderful mother. These are such a great summer treat!
2 large egg whites
pinch of salt
1 (14 oz) can sweetened condensed milk
2 tsp pure vanilla extract
2 (14 oz) bags shredded, sweetened coconut
Heat oven to 300. Whisk egg whites and salt until frothy, about 2 minutes. Add condensed milk and vanilla to egg whites; blend. Fold in coconut with rubber spatula until well combined. Line baking sheets with parchment liners. Using a teaspoon and your fingers form macaroons in 1 1/4 inch mounds about 1 inch apart. Bake 20 minutes until golden brown. Transfer baking sheets to cooling rack with cookies still on. Remove macaroons when cool. Store in airtight containers. Makes about 4 dozen.