Coconut Macaroons (Gluten-free)

Preheat oven to 325 F.

Combine coconut, condensed milk and vanilla in a large bowl. Set aside.

Whisk egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make firm peaks. Carefully fold egg whites into the coconut mixture.

Drop the batter onto baking pans that you’ve lined with parchment paper using either a small ice cream scoop or two teaspoons. Bake 25-30 minutes, or until golden brown.

To store: Keep at room temperature, well wrapped, for several days.

Recipe adapted from Barefoot Contessa.