These soft Italian coconut cookies are a hit at any get-together. I've made them gluten free, but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.
Ingredients
- 3 eggs whites
- 0.75 cups white sugar
- 2.5 cups shredded coconut , divided
- 0.25 cups gluten-free all-purpose baking flour
Instructions
-
1
Preheat the oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
-
2
Beat together egg whites and sugar in a large bowl with an electric mixer until soft and creamy, about 2 minutes. Stir in 2 cups shredded coconut and gluten-free flour slowly until combined into a dough.
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3
Shape dough into walnut-sized balls. Roll balls in remaining 1/2 cup shredded coconut until evenly coated and place 2 inches apart on the prepared baking sheets.
-
4
Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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