Sweetened shredded coconut gets mixed with sweetened condensed milk, vanilla, and a pinch of salt until every strand is coated and clumping together. Softly whipped egg whites fold in next, giving these mounds enough structure to hold their shape while keeping the inside impossibly moist. A gentle bake brings out deep golden edges while the center stays soft and chewy, that classic contrast that makes macaroons so craveable. Scooped into neat little peaks and baked on parchment, they come out of the oven looking bakery-perfect with almost no effort. These are a great pick for a gluten free treat table, and they hold up beautifully for days in an airtight container, if they even last that long.
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Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until evenly combined.
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