Four-Ingredient Gluten-Free Italian Coconut Cookies
Ingredients46 m servings 66 cals
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- 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.
- Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
- 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: 66 calories; 2.2 g fat; 11.3 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 29 mg sodium. Full nutrition
ReviewsRead all reviews 4
I had to add more flour for the dough to hold together. I think my egg whites made more liquid because they were from large eggs. I also used unsweetened coconut. The sugar in the dough makes...
I melted part of a dark chocolate bar and spooned some over the top of each cookie after they came out. I served them right out of the oven so they'd be warm. They were a nice hit with the roomm...
Delicious! Fun and easy to make! I added chocolate chips to one-third of the batch. My tips are: not to fret if the cookies fall apart a bit when rolling them in the coconut. Just pat toget...