Yield: 24 cookies

Ingredients

  • Sweetened flaked coconut (14 oz bag, ~5-1/2 cups)
  • Sweetened condensed milk (14 oz can, less ~2 tbsp)
  • Vanilla extract (1 tsp)
  • Egg whites (2)
  • Salt (1/4 tsp)

Directions

  1. Preheat oven to 325°F. Line baking sheets with parchment paper or silicone baking mats.
  2. Combine coconut with sweetened condensed milk, leaving about 2 tbsp of milk in the can. Stir in vanilla and mix thoroughly. Set aside.
  3. In a separate bowl, beat egg whites with salt until soft peaks form.
  4. Gently fold egg whites into the coconut mixture.
  5. Scoop ~2 tbsp of mixture per cookie onto prepared baking sheets.
  6. Bake until edges begin to turn golden brown, ~25 minutes.
  7. Immediately transfer cookies to a wire rack to cool completely.

Notes

  • The sweetened condensed milk makes these very sticky. Use silicone mats, or parchment paper sprayed with nonstick cooking spray, and remove the cookies from the sheet as soon as they come out of the oven.
  • Store covered; best within 3-4 days.
  • Naturally gluten-free, but check ingredient labels.
  • Adapted from Love From The Oven, with half the salt.