Coconut Cookies

14 ounces flaked sweetened coconut
1 can (14-ounces) sweetened condensed milk
1 teaspoon vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

1. Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper.
2. In large bowl, mix coconut, condensed milk, and vanilla until combined. In medium bowl, with mixer fitted with whisk attachment on high speed, whip egg whites and salt until medium-firm peaks form. Carefully fold egg whites into coconut mixture.
3. With 1 3/4-inch-diameter ice cream scoop, or in two-rounded-teaspoonful portions, drop batter onto prepared cookie sheets. Bake 25 to 30 minutes or until golden brown. With metal spatula, transfer cookies to wire racks to cool. Store in airtight container, with waxed paper between layers, at room temperature up to 2 days or in freezer up to 1 month.

Submitted by Jennifer Mc.