From now until December 24, we’ll be counting down the days until Christmas by sharing a special series of sweet treats and savory snacks from the Coho Restaurant kitchen. Let us know what’s cooking in yours this holiday season!
1 cup cream of coconut
2 T light corn syrup
4 large egg whites
2 tsp vanilla extract
1/2 tsp salt
3 cups unsweetened shredded coconut
3 cups sweetened flaked or shredded coconut
Place the oven racks in the upper and lower middle slots and preheat the oven to 375 degrees.
Line two baking sheets with parchment and lightly spray with cooking oil.
Whisk together cream of coconut, corn syrup, egg whites, vanilla extract, and salt. Set aside.
In a large mixing bowl, combine the sweetened and unsweetened coconut, breaking up any clumps. Add the liquid ingredients and toss until evenly combined.
Using your fingers or a scoop, drop cookies onto the prepared sheets about 1 inch apart. Bake cookies until light golden brown, about 15 minutes, rotating baking sheets half way through the cooking time.
Cool cookies on the sheets for a few minutes until slightly set, then transfer to a wire rack and allow to cool completely.