Yield: Yields 4 dozen cookies.
Bake the cookies right away once they’re scooped onto the baking sheet to preserve their nice rounded shape.
These are nice and not too sweet. Egg whites need to be beaten (I add a pinch of salt) until stiff peaks. Continue mixer running and add sugar very slowly. Once it is all combined it should look shiny and fluffy - like you are making a pavlova. Remove the bowl from the mixer and fold in the coconut. I drop the mixture from a spoon onto the cookie sheet as I prefer a more irregular look.
simple as it sounds, i keep having trouble with this recipe! they always spread when baking and seem wetter then they should be. i get a mound of coconut with a ring of baked whites around the outside. it only says to "thoroughly whisk" the eggs and sugar and not to whip the whites first, but i'm wondering if that's whats supposed to happen? (they are wonderful though, with an extra bit of coconut added.)
Its pretty simple and hard to mess up. Definitely get the finely shredded coconut though because they don't look as pretty if you use the typical shredded coconut.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.