This recipe comes from Kimberly's bubbie (her grandmother)
and is a childhood favorite. These are traditionally served at Passover, as they
contain no flour and are naturally gluten-free. A perfect holiday cookie (they look like snowballs!) for the coconut-loving cookie monsters in your house. They keep
beautifully in the freezer for any time a cookie craving strikes. For a fun twist, add some chocolate chips or drizzle melted
chocolate on top.
Yields 2 dozen cookies
14 oz. of sweetened shredded coconut
14 oz. of sweetened condensed milk
1 tablespoon vanilla extract
2 extra large, room-temperature egg whites
¼ teaspoon kosher salt
Combine all the ingredients in a large bowl until well
Using an ice cream scoop, scoop onto parchment paper or a
If there are any loose coconut shreds, press them into the
dough before baking so they don't burn.