Makes about 48
1 cup cream of coconut
2 tablespoons light corn syrup
4 large eggs whites
2 teaspoons vanilla extract
½ teaspoon salt
3 cups (7 ½ ounces) unsweetened shredded coconut
3 cups (7 ½ ounces) sweetened flaked or shredded coconut
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees. Line two baking sheets with parchment paper and lightly spray the parchment with non-stick cooking spray.
2. Whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in a large bowl; toss together, breaking up clumps with your fingertips. Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.
3. 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 the baking sheets front to back and top to bottom halfway through the baking time.
4. Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.