Coconut Macroons

Ingredients: (Makes half a dozen)

250 mL sweetened shredded coconut
25 mL egg whites
40 mL condensed milk
1 mL vanilla extract
1 pinch salt

Method:
1. Preheat the oven to 340°F. Set oven racks near the centre of the oven. 
2. In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
3. In a small bowl, beat the egg whites and salt with a whisk until stiff peaks form.
4. Using a large rubber spatula, fold the egg whites into the coconut mixture.
5. Using two spoons, form heaping tablespoons of the mixture into mounds. Place the formed macaroons on a baking sheet lined with parchment paper, spaced about 1 inch apart.
6. Bake for about 15 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.