The coconut treats are prepared in just a few minutes and they are so good that they disappear in no time. While browsing the web for new recipes to create my Christmas cookie box, I stumbled upon a German site that caught my attention. The coconut treats were truly beautiful to look at and seemed very soft, so I tried them.
I can’t tell you how long they last because they were gone in a day; they were really delicious, soft, very fragrant, and not chewy at all; perfect for tea with friends.
To prepare them, you will need 3 ingredients and a saucepan, then they need to be briefly baked in the oven and left to cool at room temperature. I was very intrigued by the double cooking method; usually, you mix the ingredients together, dress with a piping bag and bake, but in this case, the process is slightly different. If you’d like, try them, they’re delicious!
Do you love coconut desserts? Here are some ideas to try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 40Pieces
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 175.38 (Kcal)
- Carbohydrates 27.49 (g) of which sugars 26.24 (g)
- Proteins 1.86 (g)
- Fat 7.10 (g) of which saturated 6.29 (g)of which unsaturated 0.38 (g)
- Fibers 0.90 (g)
- Sodium 74.24 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups shredded coconut
- 1 ½ cups powdered sugar
- 4 egg whites (from medium eggs)
Tools
- 1 Saucepan
- 1 Thermometer
- 1 Baking sheet
- 1 Whisk
- Parchment paper
Instructions
Put the egg whites and powdered sugar in a saucepan, mix well then heat them on the stove without exceeding 140°F. Stir vigorously with the whisk so that the sugar dissolves (I used a very inexpensive but extremely practical thermometer, but it’s not necessary; heat the mixture until the sugar is well dissolved).
Add the shredded coconut and mix with a spoon until you get a dense and sticky mixture. Turn off the heat and let it cool slightly.
With the help of two teaspoons, form small mounds on the baking sheet lined with parchment paper. You can make 40 small treats or 20 large ones.
Bake the treats in a preheated static oven at 350°F for 13/14 minutes or until lightly golden on the surface. The cookies will still be soft, don’t worry, they will firm up during cooling.
Take them out and let them cool completely without touching them.
The coconut treats are ready to enjoy. Want to make them even more delicious? Decorate them with a bit of melted chocolate, they’ll be a hit!
Tips
If you want to store the coconut treats in a tin box, leave them at room temperature overnight to dry slightly on the surface, then put them in the box. They keep for 2 weeks.
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