Easy to make, gluten free and a kid-favorite. Say less.
- 3 egg whites
- 2 1/2 cups of organic, unsweetened shredded coconut
- 3/4 cup of white sugar (this is the standard, but you can substitute with your sugar of choice: coconut sugar, brown sugar, powdered sugar, etc.)
- cooking spray or butter
photo via @thekitchn
Preheat your oven to 325 degrees and grease your cookie sheets with cooking spray or butter. *
Mix all three ingredients in your mixer. If the mixture is too wet/dry, add more egg whites or coconut flakes until you reach your desired texture.
Use an ice cream scoop, spoon or your hands to create 1-2 inch balls and place a few inches apart on the greased cookie sheet. Bake for 20 minutes. Keep your eye on it, and pull them out when the tops are a toasty golden brown. Remove them from the cookie sheet with a spatula before they cool or else it will be difficult. Fill up a plate, and fill one up for your neighbor too (using proper hygiene and covering the cookies of course).
* Many websites will recommend parchment paper, however, egg whites + sugar have super glue-like adhesive properties and because this is the main base of the cookie dough, I highly suggest you don’t use parchment paper unless you want to spend the next 3 hours picking all the bits off.