Coconut Macaroons

If there are any cookies served in heaven you can be sure that it will be these! These are one of the most delicious cookies that I have ever made. Soft, chewy and sweet....does it get any better? These are also fairly easy to make, you just have to be careful when you fold the egg whites into the mixture that you don't overdo it. If you love coconut, then these are for you. I had never made this type of cookie before but you can be certain I will make them again and again. Probably will become a regular on my Christmas tray. These would also be great with some chocolate drizzled on top (my husband gave me that idea!). This recipe comes from Ina Garten of Food Network. Ina definintely knows her cookies! These will keep for several days in an airtight container.

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 salt

Preheat 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 (I used a hand held beater) 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.