Prep: 10 min
Cook: 25 - 30 min
Yield: 20 or 40 cookies*
Ingredients:
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt t
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the 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 the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop (20 large cookies, or 1”cookie scoop (36). Bake for 25 to 30 minutes, until golden brown. Cool and serve. A great addition is to dip half the cookie in chocolate.
Cook: 25 - 30 min
Yield: 20 or 40 cookies*
Ingredients:
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt t
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the 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 the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop (20 large cookies, or 1”cookie scoop (36). Bake for 25 to 30 minutes, until golden brown. Cool and serve. A great addition is to dip half the cookie in chocolate.
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