There is a new post on the blog that describes these cookies in more detail, and you can read it here:
The Perfect Cookie
Ina Garten’s (Perfect) Coconut Macaroons
Makes: 24 to 36 cookies
14 ounces sweetened coconut flakes
14 ounces sweetened condensed milk
1 teaspoon pure vanilla
2 extra-large egg whites
¼ teaspoon salt
Pre-heat the oven to 325 degrees.
Combine the coconut, condensed milk, vanilla in a large bowl. Use an electric mixer with the whisk attachment to whip the egg whites and salt on high speed, until they form medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Line baking sheets with parchment paper. Drop the batter onto the sheet using a 1 ¾-inch ice cream scoop; for smaller cookies use a 1-inch scoop or a teaspoon to drop batter. Bake for 25 to 30 minutes, until golden brown. Cool and serve