Cocoa Puffs – a delicious recipe with egg whites, sugar, vanilla, unsweetened cocoa, coconut, pecans. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a deep bowl with mixer on high speed, whip egg whites to a thick foam. Continue to beat, adding 1 tablespoon of sugar about every 15 seconds until whites hold very stiff peaks, about 6 minutes total. Mix in vanilla.
2
Sprinkle cocoa over egg whites and fold in gently with a flexible spatula. Add coconut and pecans and fold into mixture (the volume decreases).
3
Drop mixture in 1-tablespoon portions about 1 inch apart on buttered 14- by 17-inch baking sheets.
4
Bake cookies in a 325u00b0 oven until firm and dry to touch, about 15 minutes. If baking more than 1 pan at a time, switch positions after 7 or 8 minutes.
5
Slide a wide spatula under cookies and transfer to racks to cool. Serve, or store airtight at room temperature up to 1 week.
6
Nutritional analysis per cookie.
548
kcal
Calories
30
g
Fat
59
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large egg whites, 1 cup sugar, 1 teaspoon vanilla, 1/3 cup unsweetened cocoa, and more.
Yes, Cocoa Puffs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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