This is a great way to use up leftover egg whites
Makes 20 macaroons about 1 inch wide
800 grams freshly, thick, shredded coconut or unsweetened shredded coconut
800 grams sweetened condensed milk
1 teaspoon pure vanilla extract
1 teaspoon zest of lime
2 egg whites, at room temperature
1/4 teaspoon salt
Preheat the oven to 325 degrees F. Line a baking tray with wax or parchment paper.
Stir together the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed with a whisk or electric mixer to form medium stiff peaks. Slowly fold the egg whites into the coconut mixture using a flat spatula.
You want to ensure they are mixed well but use a light hand so as not to deflate the egg whites.
Use two tablespoons or an ice cream scoop to scoop the mixture in portions on the parchment.
Bake for 250-30 minutes, until golden brown. Cool and serve.
Keep in an airtight box for 2-3 days.