• Preheat oven to 325 degrees Fahrenheit.
• In a large mixing bowl, whip egg white with a hand mixer until it is fluffy and forms peaks.
• In a separate bowl, combine shredded coconut, maple sweetened condensed milk, vanilla, and salt.
• Gently fold all ingredients together, along with chocolate chips.
• Prepare a baking sheet with parchment paper.
• Form cookie dough into cookie shapes by squeezing a handful into a ball, then pressing down on the lined baking sheet. Press sides together as needed as outer portions crumble while pressing down.
• ​Bake for 25 minutes, or until edges are slightly golden brown.
• Remove from the oven and let rest for 10 minutes before transferring from baking sheet, as it is very crumbly while hot.
• Enjoy!

Maple Sweetened Condensed Milk

• Add 3 cups of whole milk and 1 cup of maple syrup to a pot and cook on medium low for about 1 1/2 to 2 hours, stirring occasionally, until it has reduced to about 1/3 of the original amount. 
• ​Allow to cool to room temperature. 
• Discard the top layer of film, and blend sweetened condensed milk mixture in a high speed blender to smooth it out. 
• Store in an airtight container in the refrigerator for up to 10 days, or the freezer for up to 6 months.