Adapated from Ina Garten’s Coconut Macaroon recipe (a.k.a., The Perfect Cookie)
Makes: 24 to 36 cookies
14 ounces sweetened coconut flakes
14 ounces sweetened condensed milk
1 teaspoon pure vanilla
½ cup pumpkin puree, unseasoned (don’t ‘pack’ the cup – this should be a scant measurement)
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 extra-large egg whites
¼ teaspoon salt
Pre-heat the oven to 325 degrees.
Combine the coconut, condensed milk, vanilla, pumpkin and spices in a large bowl. Use an electric mixer with the whisk attachment to whip the egg whites and salt on high speed, until they form medium-firm peaks. Carefully fold the egg whites into the coconut-pumpkin mixture.
Line baking sheets with parchment paper. Drop the batter onto the sheet using a 1 ¾-inch ice cream scoop; for smaller cookies use a teaspoon to drop batter. Bake for 25 to 30 minutes, until golden brown. Cool and serve.