Preparation

• Heat oven to 325°F.
• Cover rimmed baking sheet with parchment or foil. Separate cookie halves, leaving cream filling on 1 half of each cookie. Place plain cookie halves, top sides up, in single layer on baking sheet. Reserve cream-covered cookie halves for later use.
• Combine coconut and milk in large bowl.
• Beat egg whites in separate large bowl with mixer until stiff peaks form. Add to coconut mixture; stir gently until well blended. Scoop onto plain cookie halves, topping each cookie with about 2 Tbsp. coconut mixture.
• Bake 20 min. or until coconut mixture is golden brown. Cool completely on wire rack.
• Place 1 coconut-topped cookie, coconut side up, over each cream filling-topped cookie.