Not sure what to do with the leftover egg whites from another recipe? Well, you can prepare these tempting egg white and coconut cookies.
Apart from being a light and inexpensive sweet, these cookies do not haveneither gluten nor lactose, because they are made from cornmeal and do not contain milk, so they can be taken by people with celiac disease and lactose intolerance. What are you waiting for? Don't think twice, because in a moment you can make this recipe for gluten-free cookies, in an easy and fast way.
- 4 units of Egg white
- 150 grams of grated coconut (1½ cups)
- 150 grams of Sugar (¾ cup)
- 1 tablespoon of cornstarch (Cornstarch)
Steps to follow to make this recipe:
Preparing these cookies is very simple. The first thing you have to do is mix the grated coconut, the sugar and the cornstarch or cornmeal in a bowl.
Then, beat the egg whites with an electric mixer so that they are assembled. When they are assembled, add the rest of the ingredients from the previous step little by little, while you continue mixing them at low speed.
After you have mixed everything well, the dough for the egg white and coconut cookies should be as in the photo. with a lumpy but homogeneous texture.
Once you have the dough, preheat the oven to 180 ° C and distribute small portions of it on a baking tray lined with a silicone silpat so that they do not stick. Try to make the portions rounded to make the cookies look prettier, then bake them for 10-15 minutes.
When they are golden brown, remove the cookie sheet for the coconut egg white cookies from the oven and allow them to cool to room temperature before eating them. To decorate them, you can sprinkle a little more grated coconut on top of the cookies, or any other candy that you like.