Ingredients
Scale
- 1 14 oz. (396 g) bag sweetened shredded coconut
- 1 14 oz. (397 g) can sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites, at room temperature
- ¼ tsp salt
Instructions
- Pre-heat oven at 325ºF (163ºC).
- In a large bowl, mix the coconut, condensed milk and vanilla extract.
- Clean a separate bowl and whisk with a paper towel soaked in vinegar. This will remove any grease they may have.
- Place the egg whites and salt in the bowl and whisk at high speed until stiff peaks form.
- Carefully fold in the egg whites with the coconut mixture until everything is well incorporated.
- Form small balls with the mixture using a 1½ inch (3.75 cm) ice cream scooper and place them on a baking sheet lined with parchment paper. You can also use two spoons to form the cookies. Leave a 1 inch (2.50 cm) space between the cookies and bake the for 20-30 minutes or until they’re golden brown. Let them cool before serving.