Coconut Macaroon

These coconut macaroons tastes wonderfully chewy inside and crispy on the outside.They taste even more better the next day.Cool completely before you taste them.

Ingredients:
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14 oz Condensed Milk
14 oz Sweetened shredded coconut
1 tsp pure vanilla extract
2 large egg whites(room temp)
1/4 tsp cream or tartar
Use Parchment Paper only

Preparation:
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Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl.

Whip the egg whites with an electric mixer until medium-firm peaks.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 tsp.

Bake for 25 to 30 minutes, until golden brown.

Cool on wire racks.

Yields about 20