Description
Delightful cookies that are crispy on the outside and chewy on the inside, perfect for sharing or enjoying on your own.
Ingredients
- 3 cups Unsweetened Shredded Coconut
- 3/4 cup Granulated Sugar
- 3 large Egg Whites
- 1/4 teaspoon Salt
- 1 teaspoon Almond Extract (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut and granulated sugar, mixing until the coconut is evenly coated.
- In a separate bowl, beat the egg whites until frothy.
- Fold the beaten egg whites into the coconut mixture gently.
- Add the salt and almond extract, mixing until well integrated.
- Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes until the tops are golden brown.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best texture, use fresh and moist coconut. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American