I love this classic cookie. They are quite sweet, though.
2/3 cup sweetened condensed milk
1 egg white
1 1/2 t vanilla extract
3 1/2 cups sweetened shredded coconut (use one part unsweetened flaked coconut if you can find it)
Combine all ingredients, mixing well by hand.
Refrigerate, covered, for 2-3 hours.
Preheat oven to 325.
Drop measured spoonfuls of mixture onto a parchment-lined baking sheet. Alternately, pinch a ball of the coconut mixture to form a small peak, like a mini pyramid.
Bake for about 15 minutes or until nicely browned. Cool and serve or store.
These keep well for several days in an airtight container at room temperature.