Coconut Macaroons

Yields approximately 20 cookies

2 cups sweetened shredded coconut

1 cup evaporated milk

3 egg whites (at room temperature)

1½ teaspoons pure vanilla extract  

1 teaspoon cream of tartar

¼ teaspoon salt

1. Preheat oven to 350° F.
2. Combine sweetened shredded coconut, evaporated milk, and vanilla extract. Mix well.
3. In a separate bowl, combine egg whites, cream of tartar, and salt. Beat with an electric mixer until soft peaks begin to form.
4. Fold egg mixture into coconut mixture.
5. Place about a teaspoon of mixture onto greased cookie sheets (or cookie sheets lined with wax or parchment paper), spacing each piece approximately 2 inches apart. Bake at 350° F for approximately 8-10 minutes, or until golden brown. 
6. Place sheets on wire racks and allow cookies to cool.