Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. The refrigerate mix for 15 minutes.
Drop the batter onto cookie sheets using a ice cream scoop or large spoon. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Dip bottoms is melted chocolate for an extra sweet treat!
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