Coconut Macaroons

1. 1

   Preheat the oven to 300F.

2. 2

   Butter two 12 x 17-inch rimmed baking sheets.

3. 3

   Set aside.

4. 4

   Combine the coconut, sugar, egg whites, vanilla, and condensed milk in a large bowl and mix to incorporate.

5. 5

   Using a small ice-cream scooper, scoop the dough into 1-inch balls and place on the prepared baking sheets, leaving 3 inches between cookies.

6. 6

   Flatten each cookie with the palm of your hand to create 2 1/2-inch cookies.

7. 7

   Bake for about 40 minutes, rotating the pan halfway through baking, until the edges of the cookies are a golden brown.

8. 8

   Let the cookies cool on the baking sheets for 2 minutes before transferring them with a spatula to wire cooling racks to fully cool.

No additional tips available.