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.)
Aside from tasting great, theses cookies are also really quick to make. You can whip these up in one bowl and have them out of the oven in less than 25 minutes total. They are the perfect quick fix when you have unexpected company coming over and you need something FAST!
What you'll need:
1 1/3 cups Flaked or Shredded Coconut1/3 cup Sugar
2 tbsp All-Purpose Flour
1/8 tsp Salt
2 Egg Whites
1/2 tsp Vanilla Extract
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. You should get about 18 cookies. Bake at 325°F for 18-20 minutes or until golden brown.
Allow them to cool on a wire rack. When I used parchment paper, I just slide the paper off the baking sheet onto the metal rack, then I can just "pop" the cookies off the sheet afterwards.
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.