These cookies bring out the selfish jerkface in me.
I want to keep them all to myself. And I can – neither Mom nor Handsome Greg like coconut. So whenever I make ice cream, and I end up with four egg whites in the fridge that I just have to use up, and ohmygosh I totally forgot that you guys don’t like coconut, then I have a batch of warm, chewy macaroons, just for me.
I feel that I should find something to criticize about these cookies, that if I just gush and gush, I’ll be like the girl who cried cookies, and eventually, no one will believe me.
But I just can’t help myself. I love these cookies. They’re perfect. Crispy on the outside, chewy on the inside, light as a cloud, with coconutty goodness all the way through.
Oh, and they’re pretty heart-healthy. There’s no oil in them, and no yolks, just the egg whites. The most saturated fat you’ll find in these cookies will be in the coconut, and there’s no cutting the coconut.
Recipe below the fold
Adapted (just barely) from cooks.com
4 medium egg whites
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup sugar
2 2/3 cups sweetened coconut flakes
Preheat the oven to 325°F.
Bring the egg whites to room temperature. Beat them until they’re stiff but not dry, gradually adding 1/4 cup sugar and vanilla extract.
In a separate bowl, whisk together the flour, salt, and 1 cup sugar. Add coconut and mix until well combined. Fold gently into the beaten egg whites, a little at a time, until all of the flour/sugar mixture is incorporated.
Drop by rounded teaspoonfuls onto a parchment-lined baking sheet.
Bake for 20-25 minutes, or until the tops are golden. Remove from the oven and cool for 2 minutes, then transfer the cookies to a wire rack.