Coconut Macaroon

Ingredients

400g shredded coconut

400ml sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon salt

Directions

Preheat oven to 160 C

Mix 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 until they make medium-firm peaks. Fold the egg whites into the coconut mixture. Drop the batter into cupcakes moulds

Bake for 25 to 30 minutes, until golden brown.

Cool and serve.