Three-component coconut cookies

Ingredients

Cookies

150 grams (5.3 ounces) egg whites

100 grams (3.5 ounces) sugar

170 grams (6 ounces) coconut flakes

Instructions

Step 1

1. Combine the egg whites and sugar in a mixing bowl and whisk together until well-blended. You can adjust the amount of sugar to your taste. More sugar will make the cookies sweeter, while less will make them less sweet.

Step 2

2. Add the coconut flakes to the mixture, stirring until it forms a moldable dough. The dough should be firm enough to form into balls. If it's too sticky, add a bit more coconut flakes.

Step 3

3. Shape the dough into balls about 25 grams (0.90 ounces) each and place them on a baking sheet lined with parchment paper.

Step 4

4. Bake at 320-338°F (160-170°C) until the cookies are slightly golden. Make sure not to overbake the cookies as they can dry out easily. Check them frequently near the end of the baking time.

Step 5

5. Once baked, let the cookies cool and sprinkle with powdered sugar if desired. For an added twist, you can place an almond in the middle of each cookie before baking.

Servings

Wondering how to serve these mouthwatering coconut cookies? Here are some fun and fabulous ideas:

1. Classic Tea Time: Pair these cookies with a hot cup of tea or coffee for a delightful afternoon snack. The lightness of the coconut cookies balances perfectly with the richness of your favorite beverage.

2. Dessert Platter: Place them on a festive platter alongside other sweets for your next party. These cookies add a tropical touch to any dessert table. 🍹🕺

3. Ice Cream Sandwiches: For a cool treat, sandwich a scoop of ice cream between two cookies. The chewy coconut and creamy ice cream create an irresistibly indulgent combo. 🍦

4. Midday Snack Boost: Grab a couple of these cookies to power through your day with a quick and tasty energy boost. Perfect for on-the-go munching! 😉

Equipment

Mixing Bowl

A large bowl to whisk all your ingredients together. Ensure it's deep enough to prevent splattering.

Whisk

An essential tool for combining the egg whites and sugar thoroughly. A hand mixer can speed up the process if you want.

Baking Sheet

A flat baking sheet is necessary for placing your cookie balls. Line it with parchment paper for easy cleanup.

Parchment Paper

Helps prevent sticking and makes the cookies easy to remove once baked.

Cookie Scoop or Spoon

Useful for forming evenly-sized cookie balls. A 1-tablespoon scoop works great for this recipe.

Variations

Looking for gluten-free or vegan options? We've got you covered! Gluten-Free Version: 🍪🌾 Simply ensure that the coconut flakes and powdered sugar you use are certified gluten-free. Many brands offer these options nowadays. Vegan Version: 🌱🥥 Swap out the egg whites for aquafaba (the liquid from a can of chickpeas) in a 1:1 ratio. Use organic cane sugar to ensure it's vegan-friendly. Mix, shape, bake, and enjoy equally delicious vegan coconut cookies! 😋

Faq

Why are my cookies not turning golden?
Double-check your oven temperature; it might be slightly off. Also, ensure that you're not overcrowding your baking sheet, which can cause uneven baking.
Can I use sweetened coconut flakes?
Yes, but you may want to reduce the sugar quantity to balance the sweetness.
Why did my cookies turn out dry?
Baking for too long can dry them out. Ensure you're keeping an eye on them, and remove them as soon as they turn slightly golden.
Can I freeze the dough?
Absolutely! Shape the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.
How can I add extra flavor?
You can add a splash of vanilla extract or a pinch of salt to enhance the flavors. Adding a bit of lemon zest can also bring a refreshing twist.
How do I store the cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them in an airtight container for up to three months.