In the past few weeks I have become addicted to these cookies. The first time I made them was just for me and some friends. Then one of those friends requested more, and I was happy to oblige (I may have taken a few out of that batch too). The next week I was visiting another friend for dinner, described the cookies and shortly thereafter we were en route to the grocery store for supplies. You would think that by now I would be sick of coconut, but no such thing. I made them again this weekend for Mother’s Day while I was at my parents’ place and they were a big hit. My dad and sister were still fighting over the last one for breakfast the next day (what can I say, we are a family that likes desserts for breakfast sometimes. You should see us when there is Cherry Cheesecake in the fridge. Everyone gets up early.)
- 1-1/3 cups flaked or shredded coconut
- ⅓ cup sugar
- 2 tbsp flour
- ⅛ tsp salt
- 2 Egg whites
- ½ tsp vanilla
- Preheat oven to 325°F.
- In a small bowl, combine the coconut, sugar, flour and salt.
- Stir in egg whites and vanilla and mix well.
- Drop by rounded teaspoonfuls onto a greased or parchment-lined baking sheet.
- Bake for 18-20 minutes or until golden brown.
- Allow them to cool on a wire rack.
The exterior of the cookie is crunchy and toasted, but inside it is sweet and chewy and oh so good. You can also dip these in melted chocolate for a more decadent treat.