Coconut Lavender Macaroons

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Combine the egg whites and salt in a stand mixer fitted with the whisk attachment.

3. 3

   Whip on medium-high speed until medium peaks form, 3 to 5 minutes.

4. 4

   Meanwhile, in a large bowl combine the sweetened condensed milk, vanilla extract and lavender buds.

5. 5

   Stir in the toasted coconut and mix until combined.

6. 6

   Fold in the whipped egg whites in thirds until just combined; the batter will look thick.

7. 7

   With a 2-tablespoon scoop, drop the batter onto a parchment-lined baking sheet, spaced 1-inch apart.

8. 8

   You will end up with 14 to 15 cookies depending on how loosely you pack the scoop.

9. 9

   Bake until the macaroons are golden and delicious, 25 to 28 minutes.

No additional tips available.