Step 1

Heat oven to 325ºF and line a half sheet pan with parchment paper and lightly coat with cooking spray.

Step 2

Combine the coconut with the sweetened condensed milk, salt, and vanilla in a large mixing bowl.

Step 3

Beat the egg whites on medium speed in the bowl of a standing mixer fitted with the whisk attachment until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6-7 minutes.

Step 4

Gently fold the egg whites into the coconut mixture with a silicone spatula. Scoop tablespoon-sized mounds with a spoon or #60 ice cream disher onto the prepared pan. You should be able to fit 30 cookies on the pan. Bake until golden brown, 20 to 25 minutes, and immediately transfer the parchment with the macaroons to a cooling rack.

Step 5

Store macaroons in a tightly sealed container for up to a week or up to a month in the refrigerator.