Coconut cookies with condensed milk

Simple and delicious flour-free coconut cookies. Cookies made from coconut flakes, condensed milk and egg whites are soft and tender on the inside, with a golden and crispy crust on the outside. Such cookies are prepared from a minimum of ingredients, easily and fairly quickly - excellent pastries for tea!

Ingredients

• Coconut flakes - 200 g
• Condensed milk - 200 g
• Egg whites - 2 pcs. (65 g)
• Vanilla sugar - 10 g
• Salt - a pinch

Directions

1. Prepare foods according to the list.
2. Remove the egg whites from the refrigerator in advance - they should be at room temperature. Vanilla sugar can be substituted with a pinch of vanillin.
3. Such coconut cookies cook very quickly, so it is best to turn on the oven right away and warm up to a temperature of 180 degrees.
4. Combine coconut flakes, condensed milk and vanilla sugar in a deep bowl.
5. Stir until smooth. The shavings should be damp.
6. Pour the egg whites into a separate bowl, add a pinch of salt and beat with a mixer until fluffy, stable foam. The power of my mixer is 500W and it took me 3-4 minutes at medium speed.
7. In portions, stirring each time, add the whipped egg whites to the coconut mass.
8. The cookie dough should be fairly smooth and stick well.
9. Line a baking sheet or baking dish with parchment.
10. Take about 1 tbsp. a spoonful of coconut mass in the palm of your hand, roll up a ball and place on a baking sheet. Shape the rest of the cookies in the same way and place on a baking sheet.
11. Place in the oven, preheated to 180 degrees, for about 20-30 minutes, until golden brown. The exact baking time depends on the power of your oven and the size of the pieces.
12. Coconut cookies with condensed milk are ready. Cool it slightly to thicken it and serve.
13. The cookies are very tasty and aromatic.
14. The crispy crust and tender center are a great combination.
15. Enjoy your tea!