(Adapted from the Better Homes and Gardens Cookbook…you know, the one with the red-and-white checkered cover.)
- 1 package (5 1/3 cups) shredded sweetened coconut
- 8 egg whites
- 2 2/3 cups sugar (I may eventually cut this down, but this is how the recipe scaled)
- 1 tablespoon good Mexican vanilla extract
Preheat over to 325 degrees. Make sure your oven rack is in the center of your oven. Lightly spray a baking sheet (I use Air Bake sheets) with cooking spray.
Using a stand mixer or other comparable implement of whipping destruction, beat the egg whites and vanilla at high speed until soft peaks form. Slowly add the sugar, beating constantly, until stiff peaks form and the mixture starts looking glossy and wonderful. Fold in the entire package of coconut.
Use a small scoop (mine holds probably about a tablespoon of dough, maybe less) to portion out cookies on the greased cookie sheet. Bake for 20 minutes on the center rack of your oven, or until cookies are lightly browned.
Remove from oven, cool for about a minute, move to rack to cool completely.
I usually rotate two sheets, and let the baking sheet cool between batches.
Makes about 40 cookies (I don’t know; I end up eating some of the broken ones, so it is hard to get an accurate count).
Warning! Cookies are incredibly fragile.