This recipe comes from one of my many Barefoot Contessa cookbooks. I've tried many coconut macaroon recipes and this one is by far the best. For an extra special treat I have been known to dip the bottoms in bittersweet chocolate.
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.
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 on wire racks.
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