Adapted from The Joy of Cooking by Irma S. Rombauer
Makes 24 macaroons
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 tsp vanilla
1/4 tsp kosher salt
3 1/2 cups shredded sweetened coconut
Preheat the oven to 325°F. Arrange a rack in the upper third of the oven. Cover 2 baking sheets with parchment paper or well greased foil.
In a large mixing bowl, stir together the condensed milk, egg white, vanilla and salt until well combined. Add the shredded coconut and mix until well combined.
Drop 1-tablespoon sized scoops of the dough unto the prepared baking sheets, spacing them about 2-inches apart. Bake, 1 sheet at a time, until the tops of the macaroons are golden brown, about 20 minutes. Place the baking sheet on a wire cooling rack and let stand until the macaroons are completely cool, then peel from the paper or foil. Can be kept at room temperature in an air-tight container, for 2 days.