These are my Daddy’s favorite cookies.  Whenever I make them, he would have at least one before they cooled.

5 1/2 cups sweetened shredded coconut, 1 (14 oz.) can sweetened condensed milk, 2 egg whites, 1 tsp cane syrup, 1/4 tsp. salt, 2 tsp. vanilla extract, 1/2 tsp. almond extract

Preheat oven to 325 degrees, Get out the pan line it with parchment paper and set aside. In a bowl, add the egg white, beat until they peak, set aside. In a bowl, mix the coconut, milk, vanilla, and almond extract. Fold the egg whites into the coconut mixture. Scoop up a small ice cream scooper of the coconut mixture and drop it o the cookie sheet. The cookies should be 1 to 1 1/2 inches apart. Cook until the cookies are light brown. Immediately remove the cookies from the cookie sheet.