1 can 300 ml sweetened condensed milk (Eagle Brand Type)
400 g grated coconut, unsweetened (1 litre / 4 cups)
1/4 cup (35 g) unbleached all-purpose flour
2 egg whites
With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line two baking sheets with parchment paper.
In a large bowl, combine all the ingredients with a wooden spoon.
With slightly wet hands, shape the coconut mixture into 1-inch (2.5 cm) balls (about 1 tbsp each). Place the balls on the baking sheets, spacing them evenly.
Bake one sheet at a time for about 10 minutes or until the cookies begin to brown. Let them cool on the baking sheets.
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