Coconut cookies
Description
Homemade baked goods for tea. Why is the cookie “Tomorrow”? Because after lying for a while, the next day it becomes a bit more chewy due to the collected moisture and reveals its flavor more richly. Right after baking it is drier, but also very pleasant. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients. Eggs (egg whites) should be cold.
- 2
Step 2
First, whisk three egg whites with a pinch of salt.
- 3
Step 3
Gradually add granulated sugar or powdered sugar to the beaten egg whites and continue beating. Granulated sugar will need to be beaten longer. At this stage you can add any flavorings you like: a spoonful of condensed milk or honey, vanilla. I usually add nothing, because my husband is a connoisseur of plain cookies with coffee, without any additives.
- 4
Step 4
Into the egg whites beaten with sugar, add the shredded coconut and gently fold with a spatula from bottom to top.
- 5
Step 5
Now we add the sifted flour and, just as carefully, knead the dough from bottom to top.
- 6
Step 6
The resulting dough should be fairly dense and sticky. Cover it with plastic wrap and place it in the refrigerator for 15 minutes.
- 7
Step 7
We line the baking sheet with parchment paper or baking film; I prefer the film and will show why below. With hands moistened in water, we shape the cookies and place them on the sheet leaving a small amount of space between them, as they will rise during baking.
- 8
Step 8
Bake the cookies in a preheated oven at 150 °C for about 30 minutes, but keep in mind that the baking time depends on the size of your pieces; mine are roughly the diameter of a Soviet oat cookie. If yours are smaller, bake for about 20 minutes. Even if you over‑dry them, it’s no problem—the cookies will still be tasty.
- 9
Step 9
Now let's return to the issue of film and paper. Cookies (and not only these) often stick to the bottom of the baking surface during baking, and separating them without loss can be tricky, especially in the case of paper, which tears easily and tends to stay attached to the cookie forever. The film (for me just a cut‑off piece of a baking sleeve) is much easier to separate without tearing or crumbling the cookie.
- 10
Step 10
The cookies are ready!