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Coconut Pecan Macaroons Cookies

1/4 cup pecan

2 large egg whites lightly beaten

1/4 cup sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

 

2 14-ounce package sweetened shredded coconut

1/2 plain flour

1 can condensed milk

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, condensed milk.

Adding pecan , sugar, salt and vanilla and coconut extract in a large bowl until combined; fold in the coconut.

Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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