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Prep time
10 minutes
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Cook time
18 minutes
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makes
about 36 cookies
Author Notes
Simple and delicious, these are always a hit. —Kendall
Ingredients
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4
Large egg whites
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1 2/3 cups
cane sugar
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1 teaspoon
ground cinnamon
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14 ounces
Unsweetened shredded coconut (I use Bob's Red Mill)
Directions
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Set the racks in the oven at the 2nd and 4th positions from the top. Preheat the oven to 325 F. Line two baking sheets with parchment paper.
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In a large bowl, and using a wooden spoon, stir together the egg whites, cane sugar, and cinnamon. The mix should be sticky and just mixed through.
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Stir in the coconut until it is all moistened and sticky.
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Using a rounded tablespoon, scoop roughly equal balls of the mix and set them 2 inches apart on the baking sheets. (They spread a little while baking).
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Bake for 18-20 minutes, or until golden. I rotate the pans halfway through. Let cool a little on the pans and serve the same day.
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