Jeffrey R. Esser

Ingredients:

• 1½ cups of sugar
• 2 extra large egg whites
• 1 tbsp light corn syrup
• 1 tsp vanilla extract
• 4 cups shredded coconut
• 1 cup cake flour

Steps:

1. Combine sugar, egg whites, corn syrup and vanilla in a double boiler or a medium glass bowl.  Place the bowl over a pot of simmering water, just make sure there is an inch or two betwee the bowl and the water.  Whisk the mixture together until smooth and warm to the touch.
2. In a large bowl, toss the coconut and the cake to combine.  Stir in the warm mixture until everything is well blended.  Cover the bowl with plastic wrap and stash in the refridgerator for an hour.
3. Preheat oven to 325° with the oven racks a third of the way from the top and bottom.  Line 2 baking sheets with parchment paper.  Prepare about 1 inch portions of cookie dough with a spoon, and space them about 2 inches apart.
4. Bake cookies for 8 minutes, then switch positions in the oven and bake for another 7-10 minutes, until the outsides are starting to turn golden brown.  Remove cookies to a cooling rack.