Peppermint Macaroons

2 egg whites (at room temperature)
1/8 tsp salt
1 (14 oz ) can sweetened condensed milk
1 tsp vanilla
2 (14 oz) packages shredded sweetened coconut
1 cup white-chocolate morsels
1/2 cup crushed peppermint candies or candy canes
The batter was very thin & really spread out so I added about 1 /4 cup flour - i think you could add up to 6 Tblsp flour.

Preheat oven to 300 degrees. Line 3 baking sheets with parchment paper - it worked best on a silpat mat- I also gave them a light spray of pam.
In a large bowl whisk together egg whites and salt until foamy, about 2 minutes. Whisk in condensed milk and vanilla. FOLD in coconut, white chocolate morsels and crushed peppermints.
Using a 1 1/2 inch spring loaded ice cream scoop, drop dough on prepared cookie sheets. Bake for 20 minutes or until coconut just begins to brown. Let cool on pans for 10 minutes . I found they were easier to remove when they were really cool. Finish cooling on a wire rack.