14 oz sweetened shredded coconut
14 oz can sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra large egg whites, preferably at room temerature
1/4 teaspoon salt
Preheat oven to 325 degrees.
Combine coconut, condensed milk and vanilla in a large mixing bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the wisk attachment until the make medium-firm peaks (a hand mixer can also be used).
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a 1 3/4" diameter ice cream scoop or a tablespoon. This recipe makes approximately 2 doz cookies.
Bake for 25-30 minutes or until golden brown.
Cool and serve. These may be drizzled with melted chocolate for an even more decadent treat.
These cookies can be stored in an air tight container for up to 5 days.
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