Ingredients

• sweetened shredded coconut - 3 cups
• sweetened condensed milk - 1 can (14 oz)
• vanilla extract - 1 teaspoon
• egg whites - 2 large
• salt - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. 2.

   In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt.

3. 3.

   In a separate bowl, whisk the egg whites until soft peaks form.

4. 4.

   Gently fold the whipped egg whites into the coconut mixture until combined.

5. 5.

   Using a tablespoon or cookie scoop, drop heaping spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.

6. 6.

   Bake for 25-30 minutes, or until the tops are golden brown.

7. 7.

   Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.