Coconut Macaroon Cookies




In a large bowl, combine the coconut, condensed milk and vanilla  until well blended.

In another bowl, beat the egg white with the kosher salt until fluffy, add the sugar little by little and mix until getting stiff peaks.

Gently fold the egg whites mixture into the coconut mixture.

Drop into lined cookie sheets ice scoop size amounts 5 cmts  apart from each other.

Bake on a previously pre-heated oven at 180°C for 22 to 28 minutes or until golden brown.

Remove from the oven and let it cool for a few minutes, then transfer the cookies to a wire rack to cool down completely.