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.
Ingredients
- 2 egg whites
- pinch of salt
- 0.5 tsp baking powder
- ½ cup (100 gr.) sugar
- 1 1/4 cup (125 gr.) finely grated coconut
Instructions
- Preheat oven to 350F (175C).
- In a (stainless steel) bowl, mix egg whites with a pinch of salt for 2 minutes.
- Add baking powder and –while mixing – add the sugar. Keep whisking until the mixture is white, firm and shiny, but not completely stiff yet.
- Using a spatula, stir the coconut into the mixture until everything is just combined.
- Line a baking sheet with some baking paper and use two spoons to place about 20 mounds of the mixture on the baking sheet.
- Bake for 10-15 minutes, or until slightly browned and done.
- Let cool down (they will get firmer now) and store in an airtight container.
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That coconut cookies looks so light and airy! Delish