Coconut Macaroons

Line two Suvie baking sheets with parchment paper. In a large bowl, whisk together corn syrup, egg whites, vanilla extract, cream of coconut, and salt until smooth.

In a large bowl, stir together sweetened and unsweetened coconut, breaking up any chunks that may be stuck together. Pour liquid over the shredded coconut and still until combined. Transfer bowl to the refrigerator and let rest at least 10 minutes.

Remove bowl from refrigerator. Drop packed tablespoons of dough onto the prepared pans, pressing on the outside with wet fingers to form a tight dome. Place pans in Suvie, input settings and cook now or schedule, rotating pan halfway through.

Remove pans from Suvie. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat process with remaining dough, reducing cook time to 15 minutes.