Coconut Cookie Recipe
Here’s a very practical and economical recipe that’s equally delicious. It’s also perfect for using up leftover egg whites.
Since this recipe uses only egg whites, it’s an excellent way to make use of the whites left over from dishes that require only yolks, such as yayla soup, or baked goods like long-lasting pastries, cheesy pies, or other dough-based recipes. Plus, it takes just 5 minutes to prepare and no more than 15 minutes to bake.
Keep an eye on it while baking. It may seem to cook slowly at first, but then it suddenly starts browning quickly. A moment of inattention could lead to burning, so stay vigilant.
For the topping, you can use dark, milk, or even white chocolate—whichever suits your taste.
As with all sweet recipes, adjust the sugar to suit your palate. This might be tricky on your first try, but once you’ve tasted it, you can use the note-taking feature in the Tarif Küpü app to remind yourself to use more or less sugar based on your preference.
Enjoy!
Ingredients
- 1 cup grated coconut,
- 1 egg white,
- 2 table spoons sugar,
- 50 g semi-sweet chocolate,
- Ground pistachios.
Preparation
- Beat the egg white until stiff,
- Add sugar and beat until melted,
- Add grated coconut and mix well with a spatula,
- Make 12 small pieces and place on a cooking sheet,
- Bake in a 180 C degrees oven until the edges golden,
- Melt the chocolate,
- Cover the cookies with melted chocolate,
- Sprinkle with ground pistachios.
Bon appetit...