Instructions: Preheat oven to 350.

Have shredded coconut ready in a bowl and add vanilla (or almond extract), salt, and condensed milk and stir to make a thick paste. Fold in the beaten egg whites.

Roll the paste into balls or drop from a teaspoon onto well-greased cookie sheets, about 2 inches apart. Bake 8 to 10 minutes, until edges are lightly browned. They may be rolled in sifted confectioners sugar if desired.

Makes about 20 1-inch cookies.

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