- Servings: 26
4 large egg whites
3 1/2 cups unsweetened dried flaked (not shredded) coconut
3/4 cup sugar
2 teaspoons pure vanilla extract
hefty pinch salt
Line two cookie sheets with parchment paper.
Combine all of the ingredients in a large metal mixing bowl. Set the bowl over a pot of barely simmering water, and stir, scraping from the bottom, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 5 to 7 minutes. Set the batter aside for 30 minutes to let the coconut absorb more of the goop.
When the cookies have sat for half an hour, preheat the oven to 350° Fahrenheit.
Scoop the batter up into a heaped tablespoon or scoop, making little mounds on your prepared cookie sheets. Bake for about 5 minutes, just until the coconut tips begin to color, then lower the oven temperature to 325° Fahrenheit.
Bake another 10 to 15 minutes, until the cookies are a beautiful cream and gold with deeper brown edges. If the coconut tips are browning too fast, lower the heat to 300° Fahrenheit. Set the pans or just the liners on racks to cool completely before removing the cookies. Eat, or freeze for future consumption. And a drizzle of ganache doesn't hurt.