I decreased the sweetened condensed milk to 3/4 cup. It makes them less wet.

Ingredients

5-1/3 cups (one 14-ounce bag) sweetened shredded coconut (such as Baker's Angel Flake)
3/4 cup sweetened condensed milk (not evaporated milk; see note below on measurement)
1 teaspoon vanilla extract
2 large eggs whites
1/4 teaspoon salt

5 -1/3 cups (one 14-ounce bag) sweetened shredded coconut (such as Baker's Angel Flake) 3/4 cup sweetened condensed milk (not evaporated milk; see note below on measurement) 1 teaspoon vanilla extract 2 large eggs whites 1/4 teaspoon salt

Instructions


Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.

In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cook completely.