The coconut cookies with just egg whites are delightful pastries made with coconut flour, without butter, oil, or other flours, which you can prepare in just 10 minutes and serve with tea or at breakfast. No electric whisks or piping bags: to make these coconut pastries you will only need a bowl, a spoon, and a teaspoon!
The recipe for coconut cookies with just egg whites is easy and quick: briefly mix coconut flour, egg whites, and sugar, form balls, and give them a slightly flattened shape using the handle of a teaspoon. 15 minutes in the oven and your coconut cookies are ready!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 15 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 50.71 (Kcal)
- Carbohydrates 7.76 (g) of which sugars 6.97 (g)
- Proteins 0.87 (g)
- Fat 2.15 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 10.81 (mg)
Indicative values for a portion of 13 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 for 15 Coconut Pastries
If you are celiac, check that the coconut flour is labeled “gluten-free”.
- 3 egg whites egg whites (about 3 egg whites)
- 1/2 cup sugar
- 1/2 cup coconut flour
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Baking sheet
- baking paper
- 1 Teaspoon
How to Make Coconut Cookies with Just Egg Whites
For the English version of this recipe click here!
To prepare the coconut cookies with just egg whites, you will need coconut flour, not to be confused with shredded coconut: the first has a finer grain, whereas the second is grated coconut. If you can’t find coconut flour but only shredded coconut, you can blend it in a mixer until you get a powdery mixture.
Place the coconut flour in a bowl and add sugar and egg whites (1). Start mixing everything with a wooden spoon (2). At first, the mixture will be a bit hard to combine, but with some effort, in a few minutes, you will get a homogeneous and slightly sticky dough, easy to work with your hands (3).
Take a baking sheet and line it with parchment paper. With the dough, form 15 balls about the size of a walnut and place them on the parchment paper (4).
Take a teaspoon and, with the handle, gently press on the edges of each ball (5), creating 3 small indentations (6). If you prefer, you can skip this step and just slightly flatten the balls to form semi-spheres.
Bake the coconut cookies with just egg whites in a preheated oven at 350°F (fan setting) for about 15 minutes. The cookies should just lightly brown on the surface and form a slight crust (7). Remove them from the oven and let them cool completely before removing them from the baking sheet.
Serve the coconut pastries as a small dessert to accompany coffee or afternoon tea.
How to Store Coconut Cookies
Coconut cookies with just egg whites can be stored in a tin box for up to a week.
