I have been making these for years, only because I am really lazy and they taste like you know your way around a coconut.  Just a few ingredients make these great caramelly, moist cookies.  You can dip or drizzle them with chocolate or sprinkle with finely chopped nuts if that’s your jam.  I like to make these when I make aioli because you need the yolks for that and the whites for this and you know that reducing waste is my jam.

One large (15 oz.) bag of sweetened shredded coconut

3/4 can sweetened condensed milk

1 teaspoon vanilla or almond extract

3 egg whites

1/4 teaspoon salt

Preheat oven to 325.  Prepare two cookie sheets with parchment paper.  In my experience I have tried foil, Silpats, all sorts of butter and oil combos.  Parchment is the answer.  Everything else really sticks.  It’s worth the extra trip to the store because serving cookies with foil is bad for fillings and for friendships.

In a medium sized bowl mix coconut, sweetened condensed milk and vanilla by hand. Whip egg whites with salt until stiff peaks form with a mixer.  If you have a standing mixer you can use the whisk attachment while you combine the other ingredients.  Gently fold the egg whites into the coconut mixture making sure to keep the lightness.

Bake for 25 minutes.  Outer edge should be brown and top should have some crispy browned coconut.  Cool and enjoy.