Secretly I don’t like coconut, but these are great! Most probably the easiest cookies you could make. Especially when using an electric whisk. I wouldn’t recommend whisking these by hand.
Looking for a recipe for left over egg whites, I stumbled upon Pauline’s recipe for coconut cookies (in Dutch). Simple, quick and no difficult ingredients. I was planning on making my baked cheesecake and usually I just throw away the egg whites.
I left out the lemon juice from the original recipe and made bigger meringues.
- Ingredients for 12-14 coconut meringues:
- 2 egg whites
- 100 gr sugar
- 100 gr grated coconut
- Pinch of salt
Preheat the oven on 175°C/350°F. Make sure there is no yolk with the egg whites after you’ve separated the eggs.
Take a clean bowl and whisk the egg whites with a pinch of salt. Once foam starts to form, add the sugar bit by bit whilst whisking.
You’ll end up with a firm creamy and glossy mixture as shown above.
Fold the grated coconut into the egg whites with a spatula or a spoon.
Put parchment paper on a baking sheet or rack. Use 2 tablespoons to put little heaps of coconut mixture on the parchment paper. Keep them separated by about 1.5 inch. They wont spread too much.
Bake in the middle of the oven for about 13 minutes.
Leave them to cool completely on the parchment paper and remove carefully.
Can’t be easier, right? Crisp outside and soft in the middle, yummy!
