Coconut Macaroon

Start by separating the egg whites from the yolk, then put the egg whites in a mixing bowl. Add 1/4 teaspoon of salt and mix until stiff. In a separate bowl, add the whole 14oz bag of coconut flakes, 1 tablespoon of vanilla extract, and 3/4 cups of sweetened condensed milk and mix. Fold the coconut and egg mixture together. Form the mixture into 1 to 2 inch size balls and place them on a cookie sheet with parchment paper about an inch apart. Bake at 350°F for about 20 to 25 minutes. After they are done, let them cool completely and dip the bottoms into some melted chocolate (optional). Put them in the fridge until the chocolate hardens, and enjoy.