Condensed Milk Coconut Macaroons

INGREDIENTS:
14 oz. shredded coconut
14 oz. condensed milk
1 teaspoon vanilla extract
2 egg white, room temperature
Pinch of salt

Method:
1. Preheat the oven to 325°F.
2. Line the baking sheets with parchment papers.
3. Combine the coconut flakes, the condensed milk and the vanilla extract in a large bowl and mix well.
4. Beat the egg white and salt with an electric mixer until medium firm peak forms.
5. Gently fold the egg white in the coconut mixture.
6. Drop 2 teaspoons of the mixture onto the prepared baking sheets, leaving 1/2-inch between each.
7. Baked in the preheated oven, for 12-15 minutes or until light golden and firm.
8. Transfer to wire racks to cool completely.
9. It can be kept in an airtight container for 2-3 days.