1 (9 inch) package non-instant yogurt dough
2 egg whites
1/4 cup brown sugar
1/4 cup shredded coconut
1/4 cup dry milk
1/2 teaspoon vanilla extract
1 cup cold water
1/2 cup cold milk
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together yogurt, egg whites and brown sugar. Stir in coconut and 1/4 cup dry milk. Increase mixer speed to high and stir until mixture is glossy.
Pour yogurt mixture into prepared crust/cup. Butter hands lightly on top of dough to prevent sticking.
Bake in preheated oven for 15 minutes, or until golden. Cool and cut into squares.