Yo's Coconut Macaroon Cake

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6 cups Sweetened Shredded Coconut
2 cups Condensed Milk
1 teaspoons Vanilla
5 Egg Whites
¾ teaspoon Salt

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2 x 8 Round Cheesecake Pans with removable bottom, lined with Parchment Paper along the sides and bottom (or 2x8 Round Cake Pans)
Mixing Bowls
Electric or Stand Mixer with Whip Attachment
Rubber Spatula

Preparation

Mix Shredded Coconut and Condensed Milk

Mix the shredded coconut, condensed milk, and vanilla in a large bowl.

Add Egg Whites

Place your egg whites in the bowl of a stand mixer fitted with a whip attachment. Beat the egg whites on medium-high speed until frothy, then add the salt. Beat the mixture until soft peaks form.

Combine Egg Whites and Coconut Mixture

Fold the egg whites into the coconut mixture and divide between the two cake pans.

Bake Cakes

In a 350 oven, bake two 8 macaroon layers for 40 minutes until they are nice and golden brown. Cool the macaroons completely in their pans.

Congratulations!

If all went well, you should see something that looks like this...

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