The Best Macaroon Recipe!!

I have been making these for a long time, and recently made them for a Passover dinner at my mom's house. I think this is definitely one of my most requested recipes.
They are SOOOO easy.
I really believe the key to these is to FOLLOW the recipe. The eggs at room temperature should be as directed at room temperature!! I usually just put them in a warm water bath if I have forgotten to take them out.

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher saltPreheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make 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 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

I always take a few and dip them into some dark chocolate just because they are freaking yummy like that.

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