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Preheat oven to 350
Line a baking sheet with parchment paper.
In stand mixer, add egg whites and salt. Using
the whisk attachment, whisk until stiff peaks
form.
In large bowl, mix together sw. cond. milk and
vanilla. Stir incoconut and mix until
thoroughly combined.
Using a rubber spatula, gently fold egg whites
into coconut mixture until just combined.
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Scoop 1.5 mounds of coconut mixture onto cookie
sheet, about 1 inch apart.
Bake approximately 20-15 min, or until lightly
golden, then remove to a wire rack to cool.
These will keep at room temp for 3-5 days. In
the fridge for about 3 weeks. A few months in
the freezer.
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