Coconut Cookies
by Editorial Staff
These coconut cookies can be stored at room temperature in an airtight container for up to three days.
Ingredients
- Egg whites – 3 pcs.
- Sugar – 1/2 cup
- Salt – 1/4 teaspoon.
- Coconut flakes – 400 g
Directions
- Preheat the oven to 170 degrees. Cover the baking sheet with parchment.
- Beat whites, sugar, and salt until fluffy. Use a fork to gently mix the coconut into the protein mixture.
- Spoon the coconut cookie onto the prepared baking sheet with a spoon or pastry bag. Bake coconut cookies until golden brown, 25-30 minutes.
- Remove the baking sheet from the oven, put it to cool on a wire rack.
Enjoy your meal!
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