This is a recipe is not a new one. I have tried several other coconut macaroon recipes and this one is by far the best. I make them plain or with chocolate either drizzled on top or a layer of chocolate on the bottom. Anyway you choose, they are great.
14 oz Shredded Coconut
14 oz Can Sweetened Condensed Milk
1 tsp Vanilla Extract
2 Extra Large Egg Whites
1/4 tsp salt
Preheat oven to 325º
Mix the coconut, sweetened condensed milk, vanilla and salt. In a separate bowl, whisk the egg whites until medium-firm peaks form. Fold the egg whites into the coconut mixture.
Drop using a 1 3/4 scoop or 2 teaspoons onto ungreased cookie sheet, or cookie sheet lined with parchment paper.
Bake 25 to 30 minutes or until they are golden brown.