Coconut and chocolate chip cookies are dedicated to those who, like me, love the aroma and taste of this delightful exotic fruit. These exquisite pastries contain no gluten, lactose, butter, oil, or yolks, yet they are simply delicious. We can serve them at breakfast, as a snack, or as a dessert to accompany coffee or tea. They are very easy and quick to prepare and are very useful when you have egg whites to use up. With these doses, you get about 35-40 small cookies that can be stored in food bags. They last up to a week without losing flavor or freshness. The coconut and chocolate chip cookies, packaged in bags, also make a great gift idea.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 40
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4 egg whites
- 9/10 cup granulated sugar
- 2 1/3 cups grated coconut
- 1 pinch fine salt
- to taste grated orange or lemon zest
- 1 pinch ground cinnamon
- 1 pinch baking ammonia
- to taste chocolate chips
Preparation
Beat the egg whites to stiff peaks with a pinch of salt. Very gently, using a spatula and a bottom-to-top motion, add the sugar, then the baking ammonia, salt, grated orange peel, cinnamon, and the coconut a little at a time. Incorporate all ingredients gently.
Line a baking sheet with parchment paper and, using two teaspoons, take an amount of mixture the size of a walnut, shape it into a ball, and place it on the baking tray, spacing them about a finger’s width apart, and continue until the batter is finished.
Decorate the coconut cookies with chocolate chips (alternatively, you can also mix them directly into the dough) and put them in the fridge for two hours (I usually prepare them in the morning and leave them in the fridge all day; I then bake them in the evening, so they’re ready for breakfast the next day). The fridge step is important as it prevents the cookies from losing their shape during baking. Once the time has passed, preheat the oven to 340°F.
Bake the cookies in the preheated oven for about 20 minutes. They will be ready when the base of the cookies turns golden. Turn off the oven and remove the coconut cookies, which will be very soft but will firm up as they cool. During baking, our cookies may spread a little on the baking sheet, sticking to each other. This is not a problem, as they will easily come apart once cooled. I recommend eating them after they have fully cooled or the next day, as they will become even more delicious and fragrant.
