Ingredients:

  • 2 cups (180g) unsweetened shredded coconut
  • 1 large (30g) egg white, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (155g) sweetened condensed milk
  • 1 tbsp (5g) lime zest

Instructions:

  1. In a large mixing bowl, combine the shredded coconut, salt, and lime zest. Stir in the condensed milk, egg white, and vanilla extract, folding with a spatula until the coconut is fully saturated and the dough feels tacky and cohesive.
  2. Line a baking sheet with parchment paper. Using a cookie scoop, drop rounded tablespoons of the mixture onto the sheet, leaving 2 inches of space between each, then gently press the tops with your palm to create a slightly flattened mound.
  3. Bake in the oven until the edges transition to a deep golden brown and the centers feel set but springy. Allow them to cool on the pan for 5 minutes to firm up before transferring.