AuthorKrys, NaturallyCategoryRecipesDifficultyBeginner
Measure out coconut and condensed milk. Preheat your oven to 325° C. Place some parchment paper onto two baking sheets.
Mix coconut and condensed milk.
In a clean, dry bowl, beat the egg whites of two eggs till medium peaks form
Add egg whites to coconut and condensed milk mixture, a small portion at a time. (Truthfully, only 2/3 of the egg whites are needed. For a more cookie type of application, all the egg whites can be added)
Using either your hands, spoon or a melon scooper, scoop out your coconut mixture onto the baking sheet. It you made your mixture on the runny side, you will most likely end up with coconut cookies as opposed to pyramids.
Place baking sheets onto the middle and lower rack of your oven. They cook REALLY fast, so keep an eye on them!
Take them out of the oven when they become a light to medium golden brown color. Quickly remove them off of the parchment paper and put into an airtight container. This prevents them from sticking to the paper and potentially tearing. Serve with a nice hot beverage or if they turned out to be thin and light cookies, ice-cream!
Ingredients
Directions
Measure out coconut and condensed milk. Preheat your oven to 325° C. Place some parchment paper onto two baking sheets.
Mix coconut and condensed milk.
In a clean, dry bowl, beat the egg whites of two eggs till medium peaks form
Add egg whites to coconut and condensed milk mixture, a small portion at a time. (Truthfully, only 2/3 of the egg whites are needed. For a more cookie type of application, all the egg whites can be added)
Using either your hands, spoon or a melon scooper, scoop out your coconut mixture onto the baking sheet. It you made your mixture on the runny side, you will most likely end up with coconut cookies as opposed to pyramids.
Place baking sheets onto the middle and lower rack of your oven. They cook REALLY fast, so keep an eye on them!
Take them out of the oven when they become a light to medium golden brown color. Quickly remove them off of the parchment paper and put into an airtight container. This prevents them from sticking to the paper and potentially tearing. Serve with a nice hot beverage or if they turned out to be thin and light cookies, ice-cream!
