They will stay fresh for a few days if they are wrapped well and left at room temp. Enjoy!
  1. Preheat the oven to 325 degrees.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl.
  3. 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.
  4. 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.