- Active Time 15m
- Total Time 40m
Yields 4 dozen cookies
Bake the cookies right away once they're scooped onto the baking sheet to preserve their nice rounded shape.
- 3/4 cup egg whites, from about 5 large eggs
- 1 1/2 cups plus 1 tablespoon sugar
- 12 ounces unsweetened finely shredded coconut
Line two heavy baking sheets with parchment paper. Heat the oven to 350 degrees F. Adjust the racks to the center and upper portions of the oven. Thoroughly whisk together the egg whites and sugar. Work the coconut into the egg mixture by hand or with a wooden spoon until completely incorporated. Scoop the coconut mixture onto the pans by packed, level tablespoons or with a 1/2-ounce ice cream scoop. These cookies don't spread so they can be spaced fairly close together.
Bake until the cookies are an even golden color and look dry (not at all sticky or wet looking), about 25 minutes. Halfway through baking, switch the pans from top to bottom and rotate them from back to front to ensure that the cookies color evenly.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
52 calories; 2g total fat; 0mg cholesterol; 8mg sodium; 8g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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