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Coconut cookies

updated

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Ingredients for 1 servings:

  • 75 g egg white, from 2 eggs, size L
  • 75 g brown sugar
  • 100 g desiccated coconut
  • 1 pinch of salt
  • ¼ tsp cinnamon
  • 25 g wheat flour type 405
  • Butter for processing

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

without fat and without egg yolk

In a heavy-bottomed saucepan, combine the sugar, salt, and egg whites. Heat gently for 2-3 minutes, stirring constantly, to dissolve the sugar. Remove from the heat, stir in the desiccated coconut, cinnamon, and flour. Cover and refrigerate for 45 minutes. Grease your hands with butter. Form the dough into 20 “buttons” and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) or 160°C (convection oven) for about 10-15 minutes until golden brown. The cookies taste best fresh.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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