Ingredients
Scale
- 3 large egg whites
- 1/2 cup (100 g) granulated sugar
- 2 1/2 cups (200 g) unsweetened shredded coconut
- 1 teaspoon almond extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Whip the egg whites with granulated sugar and salt to soft peaks using an electric mixer.
- Fold in the shredded coconut and almond extract until evenly combined.
- Use a 1.5-tablespoon cookie scoop to drop mounds of the mixture onto the prepared baking sheet, spacing them 1 inch apart.
- Bake for 18–22 minutes until the edges are golden.
- Cool on a wire rack before serving.
Notes
Ensure your bowl is clean and grease-free for optimal egg white whipping. Use unsweetened coconut for a cleaner flavor and mix in chocolate ganache for an elegant touch.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg