Steps: |
| -Preheat oven to 325 degrees. |
| -Combine the coconut, vanilla extract and sweetened condensed milk in a large bowl. |
| -Combine the egg whites and salt in a large bowl or your stand mixer mixing bowl. |
| -Whip eggs whites with the whisk attachment until they form medium to firm peaks. |
| -Carefully fold the egg whites into the coconut mixture. |
| -Drop or scoop tablespoons of batter about 2 inches apart onto sheets lined with parchment paper. |
| -Bake for 25 minutes, until golden brown. Cool and serve. |
Room temperature egg whites will whip best. You can tell you have reached a medium to firm peak when you lift egg whites and they form straight peaks. Keep an eye on your egg whites. If you over beat them, they will break down and become watery. |
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