Ingredients
Method
- Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
- Mix shredded coconut, sweetened condensed milk, vanilla, and salt in a large bowl.
- Beat egg whites until frothy and soft peaks form.
- Gently fold egg whites into coconut mixture.
- Scoop tablespoon-sized mounds onto prepared baking sheets, spaced apart.
- Bake for 20–25 minutes until edges are golden brown.
- Cool for 5 minutes on sheets, then transfer to a wire rack.
- Optional: dip or drizzle with melted chocolate once cooled and let set.
Notes
Do not overbake; edges should be golden, centers chewy.
Sweetened condensed milk ensures a soft, sticky texture.
Chocolate drizzle or dip adds extra indulgence.
Store in an airtight container at room temperature for up to a week.
For the vegan version, use sweetened condensed coconut milk and aquafaba instead of egg whites.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):
Sweetened condensed milk ensures a soft, sticky texture.
Chocolate drizzle or dip adds extra indulgence.
Store in an airtight container at room temperature for up to a week.
For the vegan version, use sweetened condensed coconut milk and aquafaba instead of egg whites.