There are so many cookie recipes out there, it's hard to choose which ones you want to make. I knew as soon as I saw these that I wanted to make them. Coconut is one of my favorite flavors, and I can't believe I've never had these before. They tasted so good...they were soft and chewy, the recipe made more cookies that any one person can conceivably eat in three weeks. Perfect. I'm in love. What's more, they were so incredibly easy to make. Just 5 ingredients. Crazy.
Ingredients Needed:
2 large egg whites
Pinch of salt
1 14 oz can of sweetened condensed milk
2 tsp vanilla extract
2 12 oz bags of shredded sweetened coconut
To Make:
Preheat oven to 300 degrees. In a large bowl(and I do mean large, this recipe makes a huge amount of cookies) whisk together egg whites and salt until frothy, about two minutes if using a hand or stand mixer, not sure how long it would take by hand. Stir in the condensed milk and vanilla. Then, using a rubber spatula, fold in coconut until well blended. This is difficult by the end, the mixture gets really really thick.
Line baking sheets with parchment paper or silicon baking mat, and drop 1 1/4 inch rounds 1 inch apart. Bake for 15- 20 minutes. These get really sticky. If you have trouble getting them into shape, spray your hands with non stick cooking spray. It will give you better control over the cookies.
Remove to a cooling rack, and once cool store in an airtight container for up to a week.
Okay, so I made a few changes to this recipe. I made my cookies much smaller, so there actually ended up being about 4 dozen cookies, instead of the two dozen that the recipe calls for. This also meant that the cooking time was much lower, about 7 minutes. The cookies will feel a bit mushy when you first take them out of the oven, but they firm up in no time.
If you want to dress them up a bit, place an almond in the center of each cookie, melt some bittersweet or semisweet chocolate, and drizzle over the cookies. You've got yourself a homemade Almond Joy.
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