Light Coconut Macaroons - cooking recipe

Ingredients

14 ounces sweetened flaked coconut
14 ounces fat-free condensed milk
1 teaspoon pure vanilla extract
2 extra large egg whites, at room temperature
1/4 teaspoon kosher salt

Preparation

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 until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
NOTE: Because fat free condensed milk is thinner than regular condensed milk, it may be necessary to allow some liquid to drip out before dropping the batter onto the cookie sheet.
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.