Yummiest Coconut Cookies (Gluten Free) – a delicious recipe with egg whites, salt, sugar, shredded coconut, almond extract, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Line cookie sheet with parchment paper.
3
In a medium size bowl with an electric mixer, beat the egg whites and salt together until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
4
Add almond extract and give it a quick buzz with the beaters just to incorporate it.
5
Now, with a wooden spoon stir in half the coconut;then the nutmeg;then the flour;then finally fold in the remaining coconut.
6
Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--aim for about 10 so that you can keep them on the same sheet.
7
Press half a maraschino cherry in the top of cookie.
8
Bake for 15 minutes, or less time if you make small ones, just until they are a light and golden colour.
9
Remove cookie tray from oven, remove the cookies to a cooling rack and let cool.
182
kcal
Calories
5
g
Fat
28
g
Carbs
7
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 8 ingredients. The key ingredients include: 2 egg whites, 1 pinch salt, 1/3 cup sugar, 2 cups shredded coconut, and more.
Yes, Yummiest Coconut Cookies (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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