It may be early for some, just right time for others, but we have already experienced the first snow of this year, so why not also the first recipe for Christmas cookies. Plus, these cookies don’t even have to appear Christmassy. They come in handy when you have leftover egg whites and don’t know what to do with them. Coconut Egg White Cookies are very chewy, precisely because of the egg whites and also incredibly crunchy on the outside. You only need a few things to make them, nothing extra, and they’re ready in a few minutes. They are delicious on their own, full of coconut flavor, but I tend to drizzle them with chocolate – in this case, there is no limit to creativity and you can decorate them with chocolate, preferably dark chocolate, any way you like. I confess I’ve made them many times, especially at Christmas when other recipes ask for just egg yolks and then I always have some leftover egg whites. I don’t like Pavlova and similar egg white desserts, which is why this recipe is a favorite of mine. If you don’t know what to do with egg whites at Christmas, save this recipe and give it a try, it will definitely come in handy.
- 6 egg whites
- A pinch of salt
- 240 g shredded unsweetened coconut
- 200 g icing sugar
- Dark chocolate
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Beat the four egg whites with a pinch of salt using a mixer.
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Add coconut and icing sugar, beat again.
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Add the two remaining unbeaten egg whites and beat the mixture using a mixer.
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Take about one tablespoon of the mixture at a time, press the mixture into the round cookie cutter and remove the cutter.
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Bake at 160 degrees for 13-17 minutes until edges begin to get a golden-brown color.
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Melt the chocolate in water bath and drizzle over the baked cookies.
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