Ingredients
4 large egg whites, room temperatureDash cream of tartarDash salt1 can (14 ounces) sweetened condensed milk1/4 cup lemon juice1-1/2 teaspoons grated lemon zest1/2 teaspoon baking powder3 packages (7 ounces each) sweetened shredded coconut
Preparation
Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites.
Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
