4 egg whites
1/4 cup sugar
until stiff. Set aside.
Set a stainless steel bowl in a pot of barely simmering water. Add
5 cups grated unsweetened coconut
1 can (14 ounce) sweetened condensed milk or 1 cup coconut milk.
4 more egg whites
1/4 cup sugar (1/2 cup if you are using unsweetened coconut milk).
1 Tablespoon vanillla.
Stir for 10 minutes. Fold in the egg whites you have set aside. Mixture should be moist but thick.
With a miniature ice cream scoop or one-ounce spoon, space mounds evenly on Sillipat cookie sheets or parchment. Set sheets on baking racks and bake in the oven for 15 --- 20 minutes, until getting dangerously brown around the edges. Remove and allow to cool on the sheets. Makes 40 --- 45 large.
© 2003 Richard Waldinger