Description
Delight in these simple and delicious Coconut Cookies, made with shredded coconut, egg whites, and sugar. With a crispy golden exterior and a tender, coconutty interior, these cookies require minimal ingredients and baking time, making them perfect for a quick sweet treat or snack.
Ingredients
Scale
Coconut Mixture
- 2 cups shredded coconut (sweetened)
- 3/4 cup granulated sugar
Binding Agent
- 2 large egg whites
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F) to prepare for baking the cookies.
- Mix the ingredients: In a large bowl, combine the shredded sweetened coconut and granulated sugar ensuring even distribution.
- Add egg whites: Add the two large egg whites to the coconut and sugar mixture. Mix thoroughly until the mixture becomes smooth, slightly sticky, and well combined.
- Pipe the cookies: Transfer the coconut mixture into a piping bag fitted with a star-shaped nozzle. Pipe small, individual cookies spaced evenly onto a prepared baking pan lined with parchment paper or a non-stick surface.
- Bake: Place the baking pan in the preheated oven and bake the cookies for about 10 minutes or until they turn golden brown and are firm to the touch.
- Cool and enjoy: Remove the baked cookies from the oven and allow them to cool completely on a wire rack before serving for the best texture and flavor.
Notes
- Use sweetened shredded coconut for the best sweetness and texture.
- You can substitute the star nozzle with any piping tip or even spoon small mounds if a piping bag is not available.
- Monitor the baking time closely as overbaking can make the cookies dry and brittle.
- Store cooled cookies in an airtight container to maintain freshness.
- For a different flavor twist, add a teaspoon of vanilla extract or a pinch of cinnamon to the mixture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
