Wednesday, December 2, 2009
Okay, these are SO GOOD. I love coconut and these are full of coconut, The hardest thing about making these cookies was figuring out how many cups of coconut is equal to 14 oz. I tried to make these to sell at Red Mug today but had no idea how to convert the 14 ounces of coconut to cups as I had 10 pounds of coconut that I was dealing with not a 14 oz bag. So when all else fails you GOOGLE IT. Well I'm glad I didn't rely on the answer I found online because I found a site that said it was 1.75 cups. It didn't sound right to me, I ran to the store and bought a 14 oz package of coconut and right on the front of the package it says it is 5 1/3 cups. Well, here is the recipe I found in another new cookbook by Ina Garten. if you have a sweet tooth and you love coconut you will be glad you made them.
14 ounce package of sweetened shredded coconut
14 ounce can of sweetened condensed milk
1 t. pure vanilla extract
2 extra-large eg whites, at room temperature
1/4 t. kosher salt
Preheat oven to 350 degrees. Combine the coconut, condensed milk, and vanilla in a large bowl and set aside. In separate bowl whip the egg whites and salt on high speed until they make medium firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using about a tablespoon of mix. Bake for 25- 30 minutes until golden brown. Cool and serve (yeah right...I popped one in my mouth and burnt my mouth but it was so worth it!) The skin on the roof of your mouth is overrated.
These cookies stay fresh for a few days if wrapped well and left at room temperature. Makes 20-22 cookies.