Ingredients
The following ingredients have 24 Servings
- 14 ounce bag sweetened shredded coconut
- 1 teaspoon vanilla extract
- 3/4 cup sweetened condensed milk
- 2 egg whites
- 1/4 teaspoon salt
- 1 container Baker's Dipping Chocolate (or 7 oz milk chocolate melted per package directions)
Instruction
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer (affiliate link), combine egg whites and salt and beat on medium speed until stiff peaks form.
- Meanwhile in a large bowl combine coconut, vanilla extract, and sweetened condensed milk until thoroughly blended. Fold in egg whites and mix.
- Use two spoons or a cookie scoop to form balls of dough mixture and place one inch apart on prepared baking sheets.
- Bake for 12-15 minutes, checking every 6 minutes or so and turning as necessary to prevent uneven browning. Remove from oven when golden brown on the top and sides.
- Allow to cool on baking sheet 5 minutes before removing to cooling rack.
- Once cookies are completely cool you may dip in chocolate if desired. Line a baking sheet with wax paper. Melt dipping chocolate according to package instructions and dip the bottom of cookies in the chocolate and place on prepared baking sheet. Chill to set chocolate.
