Description
These Coconut Cookies are deliciously sweet and chewy treats made with shredded coconut, sugar, and egg whites. Perfectly baked to a golden finish, they offer a tropical flavor that’s light and satisfying, ideal for snack time or a lovely dessert.
Ingredients
Scale
Ingredients
- 1 1/2 cups shredded coconut, sweetened
- 3/4 cup granulated sugar
- 2 large egg whites
Instructions
- Preheat the Oven: Set your oven to 190°C (375°F) to prepare for baking the coconut cookies.
- Combine Dry Ingredients: In a large bowl, mix the shredded coconut with granulated sugar until well combined.
- Add Egg Whites: Pour in the egg whites and stir thoroughly until the mixture is smooth and slightly sticky, ensuring everything is evenly moistened.
- Pipe the Cookies: Transfer this mixture into a piping bag fitted with a star-shaped nozzle, then pipe small individual cookie shapes onto a baking pan lined with parchment paper.
- Bake: Place the baking pan in the oven and bake the cookies for about 10 minutes, or until they are golden brown and firm to the touch.
- Cool and Serve: Remove from the oven and allow the cookies to cool before enjoying your coconut delights.
Notes
- For a coconutty twist, try adding a few drops of vanilla extract to the mixture before baking.
- Make sure to pipe the cookies evenly to ensure uniform baking.
- Store cookies in an airtight container to keep them fresh and chewy.
- These cookies freeze well; simply thaw at room temperature before serving.
