These lusciously sweet and moist coconut cookies are a heavenly mouthful and fancy enough for tea time with the ladies. Better yet, the recipe doesn’t call for flour so they’re also perfect gluten-free treats.
Makes: Approx. 20-22 cookies Prep. Time: 10 min Cook Time: 25 min
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, warmed to room temperature
1/4 teaspoon salt
Directions:
1. Preheat the oven to 325°F.
2. In a large bowl, combine the coconut, condensed milk, and vanilla. In a separate bowl, mix the egg whites and salt with an electric mixture on high speed until medium-firm peaks are formed. Fold the egg whites gently into the coconut mixture.
3. Using a large spoon, drop approximately two teaspoons of the batter onto sheet pans lined with parchment paper. Leave mounded. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
