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Ingredients
- 3 cups unsweetened shredded coconut
- 1 cup sliced almonds
- 1/8 teaspoon table salt
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
Details
Adapted from therecipeclub.net
Preparation
Step 1
1. Preheat the oven to 350°F.
2. Spread the coconut out on a baking sheet, and toast it in the oven for 4 minutes. Transfer to a heatproof bowl and let it cool.
3. Put the almonds on the baking sheet and toast them for 8 minutes, then let cool. (Leave the oven on.) When they are cool enough to handle, put them in a food processor and pulse 3 or 4 times. Transfer to a large mixing bowl. Add the toasted coconut and the salt. Mix thoroughly.
4. In a medium bowl, combine the condensed milk, vanilla, and egg whites with a fork. Gently mix the egg white mixture into the coconut mixture until fully combined. Cover the bowl with plastic wrap and refrigerate for 20 minutes or so, for the flavors to develop.
5. Using a small cookie scoop or a spoon, scoop out small rounds of dough, about 1½ tablespoons each, onto a parchment paper–lined baking sheet, leaving 1 inch between cookies. Using your fingertips, form the dough into small dome-shaped cookies. If the batter is too sticky, wash your hands thoroughly and leave them a bit wet.
6. Bake the cookies for 12 to 14 minutes, until they have just the faintest golden color on their tips and sides. Do not overbake them or the cookies will be dry. Transfer the cookies to a wire rack to cool.
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