Macaroons

• This recipe is adapted from Ina Garten's recipe. I much prefer using organic unsweetened coconut for my macaroons. They seem to have twice the flavor and of course no added sugar. Definitely a little taste of heaven!
• 4 cups unsweetened flaked coconut (I buy in bulk)
• 14 oz sweetened condensed milk
• 1 tsp pure vanilla extract
• 2 extra-large egg whites (at room temperature)
• 1/4 tsp salt
• Preheat the oven to 325 degrees F. 
• Mix the coconut, condensed milk, and vanilla extract in a large bowl. Whisk the egg whites and salt in a separate bowl until you have fluffy, medium-high peaks, then carefully fold the egg whites into the coconut mixture.
• Using a small ice-cream scoop measure out balls of the coconut mixture onto cookie sheets lined with silicone baking mats. I think these macaroons were a bit too big, so next time I'm going to make them a little smaller, so that they're about 1 1/2 inches in diameter. 
• Bake for about 25 minutes, until golden brown and allow to cool.
• These macaroons are wonderfully light, moist and fully loaded with coconut. I might make another batch this week and try dipping them in dark chocolate. I'll keep you posted!
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