Cooking Directions
Heat the oven to 325 degrees. Line baking sheet with parchment paper ... or use a stone baking sheet, which I found came out best in my tests.
In a medium bowl, combine the coconut, sweetened condensed mil, and vanilla extract. Set aside.
In a stand mixer (or hand mixer), use the whisk attachment to beat the egg whites and salt until stiff peaks form. Then fold into the coconut mixture.
Using a mini ice cream scoop, scoop out the mixture into about tablespoon sized mounds and place on the baking sheet at least 1 inch apart.
Bake for 22-26 minutes (22 minutes was fine with the metal baking sheet, but the bottoms started to get dark - 26 minutes was what was needed with the stone baking sheet). Rotate halfway through the cooking. The tops and the edges should get golden brown. Let cool on the pan for a few minutes before transferring to a wire rack to fully cool.
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