Ingredients
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 tsp vanilla
1/8 tsp salt
3 1/2 cups (11.25 oz) flaked or shredded sweetened coconut
Method
Sources
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Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Ready-to-cook green curry — add protein and vegetables, simmer
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Achievable elevated desserts — laminated doughs, cakes, custards
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Ready-to-cook green curry — add protein and vegetables, simmer
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Achievable elevated desserts — laminated doughs, cakes, custards
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Thoroughly stir together until smooth all ingredients except coconut. Stir in coconut until well blended. Drop scant measuring tablespoonfuls of dough into 1 1/4" mounds, spacing about 2" apart on sheets. Bake 1 sheet at a time in the upper third of the over for 20-25 min or until nicely browned. Transfer sheets to wire racks and let stand until the cookies are cool. Store airtight for 3-4 days or freeze for up to 1 month.