They will stay fresh for a few days if they are wrapped well and left at room temp. Enjoy!


  • 14 oz sweetened shredded coconut
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 egg whites, at room temperature
  • 1/4 tsp kosher salt


  • Preheat the oven to 325 degrees.
  • 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 (about 2 tsp each) onto sheet pans lined with parchment paper. Bake for 25-30 minutes until golden brown. Cool and serve.