In a medium bowl, combine coconut, vanilla, milk and salt. Cover and refrigerate for 2
hours or overnight. Place parchment paper onto jelly roll pans. Remove batter from
refrigerator. Wet your hands and scoop out 1 tablespoon mixture and roll into a ball.
Continue until mixture is gone. Bake for 12 - 14 minutes. Edges of the coconut will
become golden. Remove from oven. Let cookies completely cool on jelly roll pans.
Refrigerate for 1 hour.
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