Servings: 20 to 22 cookies

14 ounces sweetened shredded coconut 14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk 14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature 2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt ¼ teaspoon kosher salt

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment 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 either a medium diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown.
Cool and serve.