Coconut Macaroons

14 oz sweetened shredded coconut

14 oz sweetened condensed milk

1 t pure vanilla extract

2 extra large egg whites, at room temp

1/4 t kosher salt

Preheat oven to 325.  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 sheets lined with parchment paper using either a 1 3/4 inch diameter ice cream scoop, or two teaspoons.  Bake for 25-30 minutes, until golden brown.  Cool and serve.