Sunday, March 22, 2009
5 Ingredients :) LOVE IT!
(From Ina Garten's Barefoot Contessa Family Style Cookbook :)
Makes about 20 cookies
Time: 35 Minutes
14 oz. sweetened shredded coconut
14 oz. sweetened condensed milk
1 tsp. pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp. kosher salt (or sea salt)
Preheat oven to 325 degrees.
Combine 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 in the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4 in. diameter ice cream scoop, or two teaspoons. Bake for 25-30 minutes, until golden brown. Cool and serve.
These cookies will stay fresh for a few days if they're wrapped well and left at room temperature.