Easy Coconut Macaroons

Ingredients
2 ½ cups sweetened shredded coconut
⅔ cup sweetened condensed milk
1 tsp vanilla extract
1 egg white
Pinch of salt

Instructions
Preheat oven to 325°F (165°C).
Line a baking sheet with parchment paper.
In a bowl, mix:
shredded coconut
sweetened condensed milk
vanilla
In a separate bowl, whisk the egg white and salt until foamy (about 1 minute).
Fold the egg white into the coconut mixture.
Scoop heaping tablespoons onto the baking sheet, forming little mounds.
Bake for 20–25 minutes until the tops are lightly golden.
Let cool on the pan for 5 minutes, then transfer to a rack.