1 2/3 c. grated coconut
1/3 c. sugar
2 eggs
1 tbsp. butter, unsalted, melted and cooled

Preheat oven 350 degrees. Grease 2 cookie sheets.

In medium bowl, combine coconut and sugar.

In other bowl, whisk eggs until frothy. Stir in eggs and melted butter into coconut mixture until blended.

Using tablespoon make 8 well spaced mounds of coconut mixture on each cookie sheet. Bake 18 minutes, until cookie is set and golden color, switching sheets halfway through baking time. Gently pry cookies loose. Cool on rack. Store in airtight container up to 3 days.