Very moist cookie with a shredded coconut dough. These can be dipped in chocolate, as pictured above, or just left plain. They are also delightfully festive with red and green cherries on top (pictured below).
Ingredients
3 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flaked sweetened coconut
1/3 cup all-purpose flour
12 red and/or green maraschino or candied cherries, rinsed, drained and cut in half (optional)
1/2 cup semi-sweet chocolate chips (optional)
Directions
- Pre-heat oven to 325 F. Lightly grease baking sheets or line them with parchment paper. Beat egg whites with electric mixer at high speed until soft peaks form. Gradually beat in sugar, a little bit at a time, beating well after each addition. Beat in vanilla and salt. Continue beating until whites form stiff glossy peaks. Gently fold in the coconut and flour. Drop by heaping spoonfuls onto prepared baking sheets (pictured). Or, using a pastry bag and a large fluted pastry tube, pipe cookies onto baking sheet (not pictured). If desired, place a cherry half on the top of each cookie (not pictured). Bake about 15-20 minutes or until golden. Carefully remove cookies to wire racks to cool completely. If desired, melt chocolate chips in the top of a double boiler over hot (not boiling) water, and dip the bottom of each cookie in the chocolate. Cool on sheets of waxed paper.
- Piped, with cherries, below
Notes
- Secondary photo thanks to David Jackmanson cc