3 cups shredded organic coconut
5 egg whites
¾ cup organic sugar
1 tsp vanilla extract
Combine coconut, egg whites, and sugar in a saucepan. Heat over medium-low for about 20 minutes. The mixture will start out dry, become liquidy as the sugar begins to melt, then gradually thicken and develop a sticky/creamy texture. When you hit the sticky/creamy stage and there is no obvious liquid remaining, remove the mixture from the heat, add the vanilla extract and stir well, then let it cool until you can handle it without burning yourself.
Pre heat the oven to 300 degrees F, and grease a baking sheet or cover it with parchment.
Drop rounded spoonfuls of the coconut mixture onto the prepared baking sheet. I usually form balls about one inch in diameter, but they can be a little bigger or smaller if you want. They will not spread out like other cookies, so you can pack them relatively tightly onto the baking sheet.
Bake for approximately 30 minutes until the tops of the cookies are lightly browned.
It is easier to remove these cookies from the baking sheet while they are still warm. The combination of egg white and sugar makes very effective glue once they have cooled.
If desired, these cookies can be dipped in chocolate. Melt 4 oz of your favorite chocolate, and then combine with ¼ cup of heavy cream or coconut milk. Stir until the liquid is mixed thoroughly into the chocolate. Dip each cookie in the chocolate mixture and set it on a plate. Allow the chocolate to firm up before eating.