Make coconut macaroon cookies by forming a cookie dough with 14 ounces each of sweetened shredded coconut and sweetened condensed milk, 1 teaspoon pure vanilla extract, 2 extra large egg whites and 1/4 teaspoon kosher salt in a mixer. Bake this cookie dough at 325 degrees Fahrenheit for 25 to 30 minutes, or until the cookie is golden brown.
Start by combining the coconut, condensed milk and vanilla extract in a bowl. In a separate bowl, whip the room temperature egg whites and salt together until medium stiff peaks form. Gently fold this egg white mixture into the coconut mixture, taking care not to knock out the air and bubbles from the egg white mixture. Use a 2-teaspoon ice cream scooper to form balls to place on a parchment-lined cookie sheet. Bake in a preheated oven. Cool before serving.
Alternatively, make coconut cookies by processing 2 1/3 cups of shredded coconut, 1 cup sugar, 1/2 teaspoon of salt, 1/4 teaspoon of baking powder and 1 stick butter in a food processor until no lumps are left. To this add 1 egg and 1 teaspoon of vanilla extract, and process until the mixture becomes smooth. Finally, add 1 1/2 cups all purpose flour, and pulse until the dough is crumbly. Form 1 tablespoon balls of dough, roll in shredded coconut, and bake in a preheated oven at 350 degrees Fahrenheit for 23 to 25 minutes. Cool on wire racks before serving.