Coconut Macaroons

Ingredients
Makes 90
· 2 large egg whites
· Pinch of salt
· 1 can (14 ounces) sweetened condensed milk
· 2 teaspoons pure vanilla extract
· 2 bags shredded sweetened coconut (14-ounces each)
· Ice cream, optional for Icearoons
Directions
1. Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
2. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
3. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week. You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon.

Another great recipe and photo from www.marthastewart.com.