This is another treat that went into some of my holiday tins. I have never made these before, and actually I’ve never even eaten one before. I was browsing around for ideas to accomodate some food allergies and I came across this recipe. I thought it looked pretty easy and decided to give it a shot. I’m so glad I did! Ben claims that he doesn’t like coconut, but he loves these cookies. He kept asking me if there were broken cookies or extras for him to eat :) I love them too. They are sweet and light and a nice addition to a holiday package.
Yield: about 2 dozen cookies
4 large egg whites
1 cup sugar
¼ tsp. salt
1 tsp. vanilla extract
½ cup cake flour
3 cups sweetened coconut
In a stainless steel bowl over a pot of simmering water, whisk together the egg whites, sugar and salt. When the mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour and coconut. Cover and refrigerate about one hour or until the dough is firm.
Preheat the oven to 325°. Line two baking sheets with parchment paper.
Place small mounds (about 1 tbsp. each) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from the oven and let cool on the baking sheet for about 10 minutes. Then place on a wire rack to cool completely.
Source: Joy of Baking