2/3 cup sugar
3 tablespoons cold water
1 tablespoon corn syrup
14 ounce bag of sweetened shredded coconut
2 egg whites
1 teaspoon pure vanilla extract
Position racks in the upper and lower thirds of the oven and preheat oven to 375 degrees. In a small saucepan, bring sugar, cold water, and corn syrup to a boil over medium-high heat, stirring to dissolve the sugar. In a medium bowl, combine the syrup with the coconut and let cool. In a separate bowl, whisk together egg whites and vanilla until foamy and thick. Stir into the coconut mixture. Drop by tablespoons 2 inches apart onto each of the 2 parchment lined baking sheets. Bake until golden, switching pans halfway through, about 15 minutes. Let cool completely on racks.