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My review
Four-Ingredient Gluten-Free Italian Coconut Cookies
665
Buckwheat Queen
"These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled."
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Ingredients
46 m servings 66Original recipe yields 24 servings (24 cookies)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
1/25/2018
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...
10/19/2017
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...
9/19/2017
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...
3/5/2018
Too chewy, used Carb Rite Flour and erythritol and extra flour also. Not great.