• Preheat the oven to 325° F.
• Line a baking sheet with parchment paper or a silicone pan liner.
• In a large bowl, mix together the coconut, condensed milk, and vanilla.
• Whip the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until they form firm peaks. No stand mixer? You can totally do this with a hand mixer. 
• Gently fold the egg whites into the coconut mixture by hand, not using the mixer.
• Bake immediately before the egg whites totally deflate and get liquid-y. That is now a word.
• Drop mounds of batter onto your prepared sheet pans using either an ice cream scoop, or 2 teaspoons.
• Shape them with moist hands to prevent sticking. A slightly pointed top is traditional, but round is good, too. Who am I kidding? There is no bad shape for a macaroon. 
• If you’re making bird’s nests press your thumb or a wine cork into each cookie to make an indent. See? This gives you permission to drink wine while making these. You need the cork!
• Bake for 25 to 30 minutes, until golden brown. Cool and serve.
• To dip and drizzle with chocolate; melt chips in the microwave and dip cooled cookies as desired.
• To drizzle; place some melted chocolate in a zip top baggie and push it toward one corner.
• Use a scissor to cut a tiny bit off one corner and drizzle the cooled cookies.

Diva Tips –

• Add ½ cup finely chopped nuts. I’m partial to macadamias but pecans, pistachios and almonds are spectacular.
• Add any kind of chip – chocolate, white chocolate, peanut butter or caramel chips
• Toast the coconut first for golden crunchy macaroons.
• Almond Joy - Place a whole almond in the center of each macaroon before baking, add sliced almonds to the top when you drizzle with chocolate.
• Salted Caramel – drizzle macaroons with caramel sauce and sprinkle with flakey sea salt or kosher salt.  
• Shape like bird’s nests but fill the indent with jam, chocolate or Nutella. (OMG!!!)
• Use a muffin tin to make uniformly shaped macaroons, or press the middle down for nest shaped macaroons.
• To make larger or smaller macaroons, don’t change the recipe but adjust the baking time to match (longer for big macaroons; shorter for small macaroons). I love to dip tiny ones completely in chocolate for little pop-in-your-mouth goodness.
• This recipe makes ridiculously yummy pie crust! Just spread it in your pie pan or spring pan and bake until golden. Your chocolate or coconut cream pies will never be the same again! 
• Make chocolate macaroons by adding 3 tablespoons unsweetened cocoa powder to the condensed milk and coconut mixture and fold in ¼ cup mini chocolate chips before baking. Dip and drizzle as directed above.