Description
These coconut cookies are a deliciously simple treat combining shredded coconut, sugar, and egg whites to create light, chewy cookies with a golden exterior. Perfect for coconut lovers looking for a quick and easy recipe!
Ingredients
Scale
Cookies
- 2 cups shredded unsweetened coconut
- 3/4 cup granulated sugar
- 2 large egg whites
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F) to prepare for baking the cookies.
- Mix the dry ingredients: In a large bowl, combine the shredded coconut and granulated sugar, ensuring they are evenly distributed.
- Add egg whites: Pour in the egg whites and mix thoroughly until the mixture becomes smooth and slightly sticky, binding the ingredients together.
- Pipe the cookies: Transfer the sticky mixture into a piping bag fitted with a star-shaped nozzle. Pipe small individual cookies onto a baking pan lined with parchment paper or a non-stick surface.
- Bake: Place the baking pan in the preheated oven and bake for 10 minutes or until the cookies turn golden and firm to the touch.
- Cool and serve: Remove the cookies from the oven, allow them to cool on the baking pan, then enjoy your coconut treats.
Notes
- Make sure the egg whites are mixed well to bind the coconut and sugar properly.
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking to the baking pan.
- For variation, you can sprinkle a little sea salt or drizzle melted chocolate on top after baking.
- The cookies are best consumed within 2-3 days, stored in an airtight container.
