Description
Chewy, golden 3 ingredient coconut cookies made with shredded coconut, sweetened condensed milk, and egg whites. Naturally gluten free, one bowl, and ready in about 25 minutes.
Ingredients
3 cups unsweetened shredded coconut (240 g)
1/2 cup sweetened condensed milk (160 g)
2 large egg whites, room temperature (60 g)
Instructions
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut and sweetened condensed milk until evenly coated.
3. Add egg whites and stir until the mixture is sticky and holds together.
4. Scoop rounded tablespoons (about 1 tablespoon each) onto the baking sheet, spacing 2 inches apart.
5. Bake 18 to 22 minutes, until edges are golden and tops look set.
6. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake, coconut dries quickly.
If mixture feels too dry, mix in 1 tablespoon condensed milk.
If mixture feels too wet, mix in 1 to 2 tablespoons coconut.
Let cookies cool before moving, they firm up as they rest.
Store airtight at room temperature up to 4 days, refrigerate up to 7 days, freeze up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg