Ingredients:
• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 large egg whites at room temperature
• 1/4 teaspoon kosher salt

Preheat oven to 325 degrees.

Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed with the whisk attachment until medium firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lines with parchment paper, about a 2 teaspoon size. Bake for 25 to 30 minutes, until golden brown. Cool and serve.