Ina Garten's Coconut Macaroons

(by Barbara Ballinger)

14 oz. sweetened shredded coconut 14 oz. sweetened condensed milk

1 t. pure vanilla extract

2 extra large egg whites

1/4 t. kosher salt

Preheat the oven to 325 F.

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

Whip 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 egg whites into coconut mixture.

Drop 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 - 30 minutes, until golden brown.

Cool on wire racks.

(Two options: Add dried cranberries or dip finished cookies in melted chocolate.)

Makes 20 - 24.

(Read A Twist on Tradition, the story that accompanies this recipe.)