Yields: About 2 dozen cookies Ingredients:1 package (14 ounces) Baker’s sweetened coconut flakes1 can (14 ounces) sweetened condensed milk minus ⅛ cup*1 teaspoon real vanilla extract2 egg whites from extra large eggs, at room temperature ¼ teaspoon sea salt or pink Himalayan salt, coarsely ground Optional:4 ounces of semisweet or dark chocolate, melted Preparation:Preheat oven
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