Ina Garten’s Coconut Macaroons

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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


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