- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 20 to 24 cookies
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 276
- Total Fat
- 15 g
- Saturated Fat
- 12 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 11 mg
- Sodium
- 170 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 20 to 24 cookies
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 276
- Total Fat
- 15 g
- Saturated Fat
- 12 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 11 mg
- Sodium
- 170 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F.
- Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
