Ingredients:
2 bags sweetened coconut flakes
2 cans unsweetened coconut milk
liquid from 1 can unsalted chickpeas (inspired by http://aquafaba.com)
3/4 tsp vanilla extract
1/2 tsp cream of tartar
1 + 1/4 cup white sugar
1/8 tsp salt
Pour both cans of coconut milk into a medium size pot and add 1/2 cup of sugar. Over medium heat, whisk frequently to condense down milk until thick and its volume has halved, then set aside to cool. Preheat the oven to 350 degrees F. In a bowl, add the liquid from a can of unsalted chickpeas, vanilla extract, and cream of tartar, and mix at medium speed with an electric mixer to make a meringue. Slowly start incorporating the rest of sugar until stiff peaks form. (Warning this took forever, but stay patient! My peaks weren't as stiff as they are with normal meringue, but once you have achieved the thickest consistency, you can proceed!) Fold in the coconut flakes and the cooled condensed milk plus salt. Line a pan with parchment paper, then spoon small flattened balls of the mixture onto your pan. Because they're very sweet, I prefer to keep mine on the smaller side. Place them in the oven and cook until the edges are golden brown and caramelized. This took about 15-20 minutes in our oven. Let the cookies cool once done and enjoy!