I made gelato the other day… I hadn’t used the ice cream maker in 2 years, so I thought it time. It’s amazing what being in the house 24/7 will do for your creative juices – and waistline.
The gelato recipe I like uses 4 egg yolks, which means 4 egg whites are left over. I thought it prudent to come up with an idea other than just freezing them – the freezer is getting fuller by the minute.
I started going through recipes and found one for a coconut cookie I haven’t made in years. It’s really simple, just a couple of ingredients, and ready in no time! They’re just like a really good macaroon.
I prefer unsweetened coconut. If you only have sweetened, you may want to lower the sugar a bit…
Coconut Cookies
- 4 egg whites
- 1 cup sugar
- 2 cups shredded coconut
- 1/3 cup flour
- 1 tsp vanilla
Beat egg whites and sugar together until very soft peaks. Stir in flour, vanilla, and coconut. Scoop onto parchment-lined cookie sheets and bake in a preheated 275°F oven for about 30 minutes.
I had some chocolate sauce left over from the ice cream, so that was drizzled on top!
Really n-brainer simple. And really good!