(courtesy of Kayline Johnson, executive pastry chef, Atlantis Casino Resort Spa in Reno. Makes 1 dozen cookies)
7½ cups desiccated unsweetened coconut (do not use sweetened coconut)
5¾ tablespoons cornstarch
½ cup light corn syrup
⅔ cup water
3¼ cups sugar
1½ cups egg whites
2 teaspoons salt
1 tablespoon vanilla
Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper.
Mix cornstarch and unsweetened coconut in large bowl. Set aside.
Put corn syrup, water, and sugar in large saucepan. Mix slightly and bring to boil. Add unsweetened coconut and cornstarch mixture, mixing with a spoon until well blended. Then pour into electric mixer with paddle attachment. On low speed, slowly add egg whites, salt, and vanilla, mixing until batter is stiff.
Meanwhile, let batter cool (so as not to burn hands).
If using a piping bag, add batter to it and pipe out small rosettes (about 2 inches in diameter) on parchment-paper-wrapped baking sheet. Or scoop out batter with a tablespoon and drop on prepared baking sheet.
Bake 10 minutes. Check cookies and bake longer if needed until cookies are golden brown.