Coconut Macaroons

For lovers of coconut, these are one of the easiest and best desserts to make. I made them one Thursday night with my little sister, who I am trying to teach the basics of baking. Even my friend and coworker, who rarely indulges his sweet tooth despite the fact he bikes an ungodly number of miles and swims a zillion laps, went back for seconds!

Coconut Macaroons

taken from The Joy of Cooking

Preheat oven 350º

In a medium bowl, combine:
2/3 cup condensed milk
1 teaspoon vanilla
1 large egg white
dash of salt

Once thoroughly combined, add:
4 cups sweetened, shredded coconut

Line a cookie sheet with parchment paper (don't just rely on greasing the cookie sheet because these guys are really sticky). Drop spoonfuls of coconut onto sheet about 1/2 inch apart. Bake for 20 minutes or until golden brown.

Remove from oven and let cool on cookie sheet 5 minutes (this makes it easier to remove macaroons from parchment paper). Transfer to cooling rack and let cool completely before storing.

Eat up!