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Dessert
3 dozen cookies
20 minutes
30 minutes
Chef Tom Fraker
12 ounces Melissa's Dried Coconut Chips
2 Melissa's Butterscotch™ Pears, shredded, liquid squeezed out
1 (13½ ounces) can dulce de leche, such as Nestle La Lechera
2 Melissa's Vanilla Beans
3 egg whites, room temperature
¼ teaspoon kosher salt
Preheat the oven to 325ºF.
In a bowl, combine the coconut chips and the next 3 ingredients. Set aside. In the bowl of a standing mixer, whip the egg whites and salt to firm peaks. Carefully fold the egg whites into the coconut-pear mixture.
Line a baking sheet pan with parchment paper. Drop tablespoon size amounts of the batter onto the parchment paper, leaving some space in between each drop. Bake for 25-30 minutes or until golden brown. Slide the parchment paper out of the baking sheet pan onto the counter and let cool.
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