When I have some leftover egg whites, I tend to use them in meringues or soufflés. However, last week I had a coffee somewhere, which was served with a delicious homemade coconut cookie: chewy and light at the same time. I knew I needed to bake a batch of those cookies myself and the leftover whites from these Parmesan Custards were an ideal excuse.
The recipe is very similar to a standard coconut macaroon, but you whisk the egg whites a little shorter, so they haven’t reached their maximal stiffness yet. That way, the cookies become somewhat flatter and a bit more gooey inside than a traditional macaroon.
These sweet cookies are the perfect accompaniment to a cup coffee or tea and make an easy gift. They can be kept in a jar or container for about 4 days without any problems. And if you sandwich two of them with a scoop of ice cream in between, they form a delicious dessert.
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