If you're a coconut lover, then you're in for a treat! These coconut cookies are the perfect snack for those who can't get enough of this tropical flavor. Similar to coconut macaroons, coconut cookies are made with egg whites, sugar, and shredded coconut. They're crispy and golden on the outside, and soft and chewy on the inside. The best part? They're quick and easy to make! Simply mix together the ingredients, pipe shapes onto a baking sheet, and bake until golden. With a few simple ingredients, you can bake a fresh batch of coconut cookies and satisfy your coconut cravings in no time!
Coconut cookies are similar to coconut macaroons—a simple cookie made with egg whites, dried coconut flakes, and sugar. Once bakes the exterior becomes crispy and golden, while the center remains chewy. They are not to be confused with macarons, which is a French meringue sandwich cookie.
There are different variations of dried coconut sold in stores. Each type will result in a cookie with a different texture:
If you find the cookie mixture to be too soft (if it doesn’t hold its shape on the baking sheet), try adding flour, but only one tablespoon at a time.
As a variation, toast the coconut before using it. This will add a nutty flavor to the coconut cookies.
You can also add crushed nuts, chopped dried fruits, or chopped chocolate pieces to the cookie mixture before baking.
The baked coconut cookies can be dipped into melted chocolate (white, milk, or dark), and left to set.
Wipe the bowl clean before you start beating the egg whites. If there is any fat residue, the egg whites won’t whip properly.
Make sure to use fresh, room-temperature eggs possible. This will ensure perfectly whipped egg whites. Add cream of tartar it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white, and if you don’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white).
Add a pinch of salt to improve the flavor.
Store coconut cookies in an airtight container for up to one week.
If you want to keep the coconut cookies for longer, you can freeze them.
Place the cookies in a single layer on a baking sheet and freeze for about two hours. Transfer the frozen cookies to a Ziploc freezer bag and store for up to 3 months.
Preheat the oven to 190°C/375°F. In a large bowl, mix the shredded coconut and sugar.
Add the egg whites and mix well until the mixture is smooth and slightly sticky.
Transfer the mixture to a large piping bag fitted with a star-shaped nozzle.
Pipe out small individual cookies onto a prepared baking pan.
Bake for 10 minutes.