Description
These delightful Coconut Cookies are a simple and quick treat made with shredded coconut, sugar, and egg whites. Lightly sweetened and baked until golden and firm, they offer a naturally chewy texture with a crisp exterior, perfect for coconut lovers looking for a gluten-free, minimal-ingredient cookie.
Ingredients
Scale
Ingredients
- 2 cups shredded unsweetened coconut (note: sweetened during mixing with sugar)
- 1 cup granulated sugar
- 2 large egg whites
Instructions
- Preheat the oven: Set your oven to 190°C (375°F) to prepare for baking the cookies.
- Mix dry ingredients: In a large bowl, combine the shredded coconut and granulated sugar thoroughly.
- Add egg whites: Incorporate the two egg whites into the coconut and sugar mixture, stirring well until the mixture is smooth and slightly sticky.
- Pipe the cookies: Fill a piping bag fitted with a star-shaped nozzle with the mixture and pipe out small, individual cookies onto a prepared baking pan, spacing them evenly.
- Bake: Place the baking pan in the oven and bake the cookies for 10 minutes or until they turn golden brown and feel firm to the touch.
- Cool and serve: Remove cookies from the oven, allow them to cool completely on the pan, and enjoy your coconutty treats!
Notes
- Use unsweetened shredded coconut to control sweetness; sugar in the recipe sweetens sufficiently.
- Ensure egg whites are beaten slightly before adding for better mixing, if desired.
- For crispier cookies, bake an additional 1-2 minutes but watch closely to prevent burning.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Gluten-free by nature due to no flour use.
