This is a brain cleanser for me. It's taking me FOREVER to address the middle part of the Pinch tag line. Meanwhile, chew on these. They are so yummy. Doesn't the new woodpecker make them look so nice?!?
They are gluten free and unleavened, the latter being the reason they pop up in markets at Passover. But are they ever sweet! Almost too much for me. Unsweetened coconut isn't widely available, but if you can get your hands on it I recommend cutting the sweetened coconut with some unsweetened.
Print recipe only here
Makes 2-3 dozen cookies
2/3 cup sweetened condensed milk
1 egg white
1 1/2 t vanilla extract
3 1/2 cups sweetened shredded coconut. Use one part unsweetened flaked coconut if you can find it.
Combine all ingredients, mixing well by hand.
Refrigerate, covered, for 2-3 hours.
Preheat oven to 325.
Drop measured spoonfuls of mixture onto a parchment-lined baking sheet.
Bake for about 15 minutes or until nicely browned. Cool and serve or store.
These keep well for several days in an airtight container at room temperature.