8 oz coconut
3 Tbls sugar
2 egg whites - at room temperature
1 tsp vanilla
pinch of salt
Preheat oven to 350 degrees. In small bowl, toss coconut with sugar. In a separate larger bowl, combine egg whites, vanilla and salt. Whisk together. Add coconut mix to the egg white mix and blend well. Place parchment paper on cookie sheets and using a small cookie scoop, scoop onto parchment. I help by filling in the scoop, pressing lightly on it, and cleaning up the edges around the scoop for a nice, round ball. Bake for about 15 minutes or until bottoms are browned. Makes about 2 dozen. These are wicked good half-dipped in chocolate! This is a GLUTEN-FREE recipe!
Amy Helbig
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