From The New Best Recipe

1 cup cream of coconut
2 tbsp corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups sweetened shredded coconut
3 cups unsweetened shredded coconut

Preheat oven to 375°F. Line 2 baking sheets with parchment and lightly spray with non-stick cooking spray.

Whisk together the cream of coconut, egg whites, vanilla, and salt in a small bowl; set aside. Toss together the sweetened and unsweetened coconut, breaking up any clumps with your fingertips. Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.

Drop heaping tablespoons of the batter onto the prepared sheets, spacing them about 1 inch apart. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking. Bake until the cookies are light golden brown, about 15 minutes, rotating sheets halfway through.

Cool the cookies on the baking sheets for a couple minutes before removing to a wire rack to cool completely.

Makes about 48 cookies.