4 to 5 dozen
By Joyce Goldstein
Jerry Tewell in our pastry department knows that these are my weakness. They remind me of a Mounds Bar, only better. This is the ideal cookie to serve with coconut ice cream and hot fudge sauce. Bet you can’t eat just one.
Preheat the oven to 275 degrees. Line baking sheets with baker’s parchment.
Whisk the egg whites and sugar in a bowl over simmering water until warm. Remove from the heat and beat on high speed until stiff peaks form. Then fold in the coconut and vanilla.