Coconut Macaroons

•  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

1. Preheat the oven to 325 degrees F. 
2. Combine the coconut, condensed milk, and vanilla in a large bowl. 
3. 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. 
4. Carefully fold the egg whites into the coconut mixture. 
5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. 
6. Bake for 25 to 30 minutes, until golden brown.
7.  Cool and serve.

NOTE: For extra flair, dip the bottoms in dipping chocolate to form firm feet!