Chance of Sprinkles: Coconut Macaroons, Yum!

I like these cookies. Even though I'm not completely head over heels in love with coconut, there is just something about these cookies. People that tell me they don't like coconut, say they like these cookies after they've tried them. My kids like these, and well that says a lot. They are super simple to make, the list of ingredients is small, and the finished product is a rich and chewy cookie. What could be better than that?

Coconut Macaroons

14 ounce bag of sweetened flaked coconut

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

3 large egg whites, room temperature

1/4 teaspoon kosher salt

Preheat oven - 325˚ F.
In large bowl, combine coconut, condensed milk, and vanilla extract.
In a separate bowl, whip the egg whites and salt on high speed until they have formed medium-firm peaks.
Gently fold the egg whites into the bowl with the coconut.
Use a small ice cream scoop and drop the batter onto parchment lined cookie sheets. (I usually just kind of eye this part and mound some of the batter on a spoon before dropping on the cookie sheet)
Bake for 25 - 30 minutes until golden brown.
Cool cookies on wire rack.