Return to Main Recipes Page/Return to Home Page
1 cup cream of coconut
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line 2 cookie sheets with parchment paper and lightly spray with nonstick vegetable cooking spray.
Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside.
Combine unsweetened and sweetened coconuts in a large bowl; breaking up clumps.
Pour liquid ingredients into coconut mixture and mix with rubber spatula until evenly moistened. Chill batter 15 minutes.
Drop heaping tbsp. of batter onto parchment lined sheets, spacing them approximately 1" apart. Form cookies into loose haystacks with fingertips, moistening hands with water as needed to prevent sticking.
Bake until light golden brown, approximately 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
Cool cookies on cookie sheets until slightly set, approximately 2 minutes remove to wire rack to cool completely.
Posted by Joyce Stiler
Nutritional Info Per Serving: N/A
2 tbsp. light corn syrup
4 large egg whites
2 tsp. vanilla extract
1/2 tsp. table salt
3 cups desiccated coconut, unsweetened, shredded (approximately 8 ounces)
3 cups coconut, sweetened, shredded (or flaked) (approximately 8 ounces)