Coconut cookies with egg whites
Description
It pairs perfectly with tea and coffee. One key to successful preparation is beating the egg whites well—they should hold their shape. To do this, chill them thoroughly before use, and wash and dry the bowl and beaters completely. Baking temperature also matters: even a rise of 10–20 degrees can affect both how the cookies look and how they taste. Follow the recipe and tips, and the dessert will surely delight you. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Take a clean, dry bowl. Put the chilled egg whites into it. Gradually increasing the mixer speed, whip them into a fluffy mass. The whites should hold their shape well and not drip from the whisk.
- 3
Step 3
Through a sieve, add the confectioners’ sugar in portions, beating with the mixer each time.
- 4
Step 4
Sift the flour through a sieve. Beat with a mixer.
- 5
Step 5
Add coconut flakes. Stir with a spatula.
- 6
Step 6
The finished dough should be thick and should not run off the spatula.
- 7
Step 7
Preheat the oven to 100 degrees. Spoon the dough onto a baking sheet, spacing the portions apart from each other. Place in the oven for 40 minutes.
- 8
Step 8
When the time is up, check the cookies for doneness. They should feel light when broken, with a dry center.
- 9
Step 9
Transfer the cookies to a serving dish and let cool.
- 10
Step 10
Remove from the oven and serve warm or at room temperature.