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Prep 5 mins
Cook 15 mins
This cookie is made without flour and without sweetened condensed milk. Light and chewy. I prefer using unsweetened coconut, but sweetened is fine. This was my Grandmother's recipe... probably from Better Homes and Gardens. They are flat, not the traditional mounded cookie. Perfect for dipping!
- Whip the egg whites to stiff peaks.
- Add the sugar, salt and vanilla with beater/mixer running at medium speed.
- Stop mixer and fold coconut into whites by hand.
- Drop by the teaspoon-full onto a parchment-lined baking sheet.
- Bake at 325 F for 12-15 minutes.
A nice, easy sweet for coconut lovers. I may try drizzling some chocolate on them next time. Thanks for posting.
I used a whisk and beat the whites by hand, which I knew would be tricky and time consuming but it worked well for the texture. Also, I gradually added 1 cup of powdered sugar (in lieu of 1 1/4 while I was still whisking the whites. The only thing is if you do not beat the whites long enough they spread too much in the oven and the outsides burn. DO NOT make the mistake of lining your pan with foil- they stick badly. Other than that, the cookies turned out beautifully. I also tried forming the cookies into little mounds larger than what the recipe called for and they turned out chewy and soft with the traditional macaroon look.
These were simple and fun. Be sure to use a medium/large bowl because the egg whites expand. I used unsweetened coconut and only 1 cup sugar, but they were plenty sweet. Best served warm. Hard to stop eating them! Great recipe to make with kids--the egg whites are fun, not too many ingredients and quick to make.