Ingredients
14 oz. sweetened shredded coconut
14 oz. condensed milk (Eagle brand
preferred)
1 tsp. pure vanilla extract
2 extra large egg whites, room
temperature
1/4 tsp. kosher salt
Directions
PREHEAT oven to 325 degrees F.
COMBINE coconut, condensed milk
and vanilla in a large bowl.
WHIP egg whites in bowl of electric
mixer until medium peaks. Carefully
fold the egg whites into the coconut
mixture.
DROP batter on baking pans lined
with parchment paper using 1 3/4-
diameter cookie scoop.
BAKE 25-30 minutes until golden
brown.
Yields 20-22 cookies.
—Recipe courtesy – Judy and Rick Desjardin