(by Barbara Ballinger)
14 oz. sweetened shredded coconut 14 oz. sweetened condensed milk
1 t. pure vanilla extract
2 extra large egg whites
1/4 t. kosher salt
Preheat the oven to 325 F.
Combine coconut, condensed milk, and vanilla in a large bowl.
Whip 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 egg whites into coconut mixture.
Drop batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop or 2 teaspoons.
Bake for 25 - 30 minutes, until golden brown.
Cool on wire racks.
(Two options: Add dried cranberries or dip finished cookies in melted chocolate.)
Makes 20 - 24.
(Read A Twist on Tradition, the story that accompanies this recipe.)