Four-Ingredient Gluten-Free Italian Coconut Cookies

1. 1

   Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.

3. 3

   Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.

4. 4

   Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

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