3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
pinch of salt
- Preheat oven to 325 F. Line baking sheet with parchment paper
- In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt.
- Dampen hands with cold water. Use 1 1/2 Tbs. to form mounds then place on baking sheet. Space them about 1" apart.
- Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on wire rack.
Martha Stewart's new book, Cookies, is where I found this irresistible, gluten-free recipe.
*I highly recommend making the cookies smaller than instructed...then it's easier to justify eating two instead of one! Also, I couldn't find unsweetened coconut so I used sweetened, shredded coconut and reduced the amount of sugar added to 1/3 cup.