Easy Coconut Macaroons

I'm kind of cleaning out my pantry, using up older ingredients so I can better organize it right now.  In there, I had a bag of sweetened coconut and a can of sweetened condensed milk that was older and needed used.  I don't really use sweetened coconut for much anymore; I prefer unsweetened coconut chips when I make homemade granola now, and I don't use coconut for much else.  I didn't have high hopes for these but they were wonderful! I really wanted a recipe that used the whole bag of coconut and the whole can of milk, and this recipe was perfect.  I've made similar recipes before, like this one, but I prefer this new one, since the egg whites add a bit more substance, I think.  Although, the other one I linked up there is great for right now if you can't find, or don't want to use your precious eggs.

Easy Coconut Macaroons
adapted from Ina Garten

14 ounces sweetened flaked coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 egg whites, at room temperature
1⁄4 teaspoon kosher salt

1.   Preheat the oven to 325 degrees F.  Combine the coconut, condensed milk, and vanilla in a large bowl.

2.  Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.

3.  Carefully fold the egg whites and salt into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.

4.  Bake for 25 to 30 minutes, until golden brown. Cool on wire racks.

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