The coconut and chocolate treats are cookies made with egg whites, sugar, and coconut flour, a very simple recipe to prepare. These are soft and delicious coconut cookies covered with dark chocolate. If you have already tried the plain coconut cookies or coconut cookies with chocolate chips, you will surely love today’s treats.
These are coconut treats that can be prepared in no time with readily available ingredients. If you want, you can use a wafer to place under the cookie like I did, or just bake them directly on parchment paper.
Moreover, it is a useful recipe to use up leftover egg whites from other recipes. How many times have we used only the yolks and didn’t know what to do with the whites? Well… with these treats I’m suggesting today, it’s no longer a problem. Now let’s make them together, so follow me in the kitchen and I’ll show you all the steps.
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: about 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 605.01 (Kcal)
- Carbohydrates 58.53 (g) of which sugars 39.84 (g)
- Proteins 9.18 (g)
- Fat 40.76 (g) of which saturated 9.22 (g)of which unsaturated 5.03 (g)
- Fibers 4.79 (g)
- Sodium 375.97 (mg)
Indicative values for a portion of 100 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 egg whites
- 5 oz coconut flour
- 2/3 cup sugar
- 1 packet vanilla powdered sugar
- 1 tsp lemon juice
- 1 pinch salt
- 1 pack wafers (about 2.5 inches in diameter)
- 3.5 oz dark chocolate
Tools
- Electric whisk
- Baking tray
- Piping bag
Recipe
In a bowl, beat the egg whites with an electric whisk until stiff peaks form. Then add the granulated sugar, the packet of vanilla powdered sugar, and mix well. Incorporate the lemon juice and a pinch of salt into the mixture.
Now add the coconut flour little by little and mix it with the other ingredients.
Line a baking tray with parchment paper and slightly space the wafers about an inch apart. Using two teaspoons, form small mounds and place them on each wafer.
Bake in a preheated oven at 300°F for about 30 minutes until the cookies start to brown, then remove and let cool on a rack.
For the filling:
Melt the dark chocolate in a double boiler, let it cool slightly, and transfer it into a piping bag. Cut just the tip and decorate each treat as desired.
Let the chocolate cool completely before removing the protruding wafers.
Can you smell it? These are the coconut cookies fresh from the oven, very soft and fragrant.
They can be prepared with leftover egg whites from other recipes. I had some left after making the sweet salami so I filled the cookie jar. In conclusion, they are super delicious!
Storage and Tips
Storage: coconut treats can be stored in a cookie jar for about 4-5 days.
Tips: you can also skip placing the wafer under the cookie and place them directly on the parchment-lined baking tray. They’re just as good!
