• Cooking Time:
  • Servings:
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  • 3 c shredded coconut
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 2/3 c sweetened condensed milk
  • 2 egg whites, stiffly beaten
  • 1 tsp cream of tartar


  • Preheat oven to 350.
  • In a medium bowl, combine coconut, vanilla, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tartar. Drop by teaspoonfuls onto greased cookies sheets, about 2 inches apart. Bake for 8 minutes or until edges are lightly browned.


I adapted this recipe only slightly. The original called for almond extract, but other reviewers said that flavor was too strong. I live in a humid climate and the Eagle brand did spread out some, which other reviewers complained about too and one mentioned adding a Tbsp or two of flour and that seemed to fix the problem. I didn't try the flour, but will next time.

Categories: Dessert 
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