>> title: Coconut Macaroons
>> category: Cookies
>> tags: coconut, condensed milk, gluten free, dessert, oven
>> counters: Bakery
>> aka: macaroons, coconut macaroon, Passover macaroons
>> servings: 24
>> time: 40 min
>> slack: narrow — the mixture goes slack if it is worked after the whites are folded through, and a slack one spreads into a flat disc

Heat the #oven{} to 325°F (165°C) and line two #baking sheets{} with parchment.

Stir @sweetened shredded coconut{14%oz}(400 g) with @sweetened condensed milk{14%oz}(400 g), @vanilla extract{1%tsp}(5 mL), and @almond extract{1/4%tsp}(1.25 mL).

>> step: beat to stiff peaks
Beat @egg whites{2%large}(60 g) with @table salt{1/4%tsp}(1.5 g) to stiff peaks.

Fold @&(~1)beaten whites{} into @&(~2)coconut mixture{}.

Bake @&(~1)batter{} in mounded spoonfuls at 325°F for ~{25%min}.