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Instructions |
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Line two baking sheets with parchment paper,
Combine water, sugar, corn syrup and salt in a
small saucepan. Bring to a boil over medium-high
heat stirring often to dissolve the sugar. Remove
from heat.
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In a medium sized heat proof bowl, combine shredded
coconut and hot syrup, stirring until evenly
distributed. Let mixture cool for 20 mins.
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Preheat oven to 375 degrees.
In a separate bowl, whisk egg whites and vanilla
extract together until foamy and thick. Gently fold
the coconut mixture.
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Use a cookie scoop to scoop out mounds of the
coconut mixture. You want golf ball sized mounds.
Space the mounds 2 inches apart.
Bake until nice and gold brown, 15-18 mins, (based
on the oven, it may take 12-15 mins) rotating the
baking sheet if necessary. Place the baking sheet
on racks to cool completely.
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| Serving
Suggestions |
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Store in airtight container
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Originally Submitted
12/31/2016
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