Ingredients:

• 3 1/4 Cups of moist, shredded coconut (Reserve 1/4 cup coconut)

• 2 Cups sweetened condensed milk

• 4-5 Tbsp. Flour

• 2 tsp. Almond extract (optional)

• 1/2 tsp. Salt

• 4 Egg whites - stiffly beaten

Directions:

1. Mix together the first 5 ingredients - dough will be very sticky.
2. Fold in the beaten egg whites.
3. Shape 2 tablespoons of dough into haystacks and place two inches apart on lightly greased cookie sheet. Sprinkle a small amount of the reserved coconut on top.
4. Bake for 5-7 minutes or until golden brown.
5. Let cool.

Notes:

Pre-heat oven to 350°