Triple Coconut Macaroons

• 1 cup Cream of Coconut (not coconut milk or coconut cream, mix thoroughly warming if necessary)
• 2 tsp light corn syrup
• 4 large egg whites
• 2 tsp vanilla extract
• 1/2 tsp table salt
• 3 cup unsweetened, shredded desiccated(dried) coconut (8oz)
• 3 cup sweetened flaked or shredded coconut (8oz)

1. Adjust oven racks to upper-and lower-middle positions. Preheat to 375. Line 2 baking sheets with parchment paper and lightly spray with nonstick cooking spray.
2. Whisk together cream of coconut,corn syrup, egg whites, vanilla and salt, set aside.
3. Combine sweetened and unsweetened coconut in a large bowl, breaking up clumps. Pour liquid ingredients over coconut and mix with rubber spatula. Chill dough for 15mins.
4. Drop heaping tablespoons of dough onto prepared baking sheets spacing 1" apart.
5. Bake untill light golden brown,about 15mins;rotating baking sheets front to back and top to bottom halfway through baking time.
6. Cool cookies on baking sheets for 2mins. Remove to wire rack with metal spatula and cool to room temprature.
7. ENJOY!!

cream of coconut, corn syrup, egg whites, vanilla, salt, coconut, coconut

Taken from www.epicurious.com/recipes/member/views/triple-coconut-macaroons-1271022 (may not work)