Coconut cookies
I made these coconut cookies one morning when I had leftover egg whites and didn’t want to spend too much time in the kitchen. Everything mixes quickly and doesn’t require complicated ingredients. From the first attempts, I liked that they can go into the oven as soon as I finish the mixture, without letting anything rest.
Quick info
Total time: about 20 minutes
Preparation time: 10 minutes
Baking time: 5-7 minutes (until slightly golden)
Servings: 12-15 cookies, depending on their size
Difficulty: easy
Recipe type: quick cookies, suitable for breakfast, snacks, holidays, or when you need something quick
Ingredients
3 egg whites
2 packets of Bourbon vanilla sugar
1 vial of vanilla essence
2 tablespoons of sugar
50 g coconut
3 tablespoons of flour
Preparation method
1. Preheat the oven to a medium temperature. Line a baking tray with parchment paper.
2. Separate the egg whites from the yolks. Place the egg whites in a large bowl.
3. Beat the egg whites with a mixer until you achieve a consistent foam, like meringue. The egg whites should hold their shape when you lift the whisk or mixer blades.
4. Add the 2 tablespoons of sugar and the packets of Bourbon vanilla sugar. Continue mixing until the sugar dissolves almost completely.
5. Set the whisk aside and gently fold in the 3 tablespoons of flour and the 50 g of coconut into the egg white foam. Mix just enough to combine the ingredients.
6. Add the vial of vanilla essence. Mix gently, without overdoing it.
7. Take a tablespoon of the mixture and place dollops on the tray, spaced apart. The mixture doesn’t spread much, but still leave some space.
8. Place the tray in the preheated oven. Bake for 5-7 minutes, until the cookies puff slightly and turn golden at the edges. Don’t leave them too long, or they will dry out.
9. Remove the tray and let the cookies cool. At the end, you can dust them with sugar, to taste.
Why I make this recipe often
It’s very quick to make and doesn’t require planning ahead. When you have leftover egg whites, it’s one of the most convenient recipes. Plus, the slightly crunchy texture with coconut flavor makes them great for coffee or tea. You don’t even need special ingredients.
Tips and variations
Tips
If you don’t have a mixer, you can beat them with a whisk, but it takes a bit longer.
If the egg whites are cold, they whip better.
Don’t mix too much after adding the flour and coconut, so you don’t lose the air from the meringue.
Substitutions
You can also use regular vanilla sugar if you don’t have Bourbon.
Vanilla essence can be omitted, but the cookies will be simpler in flavor.
Variations
If you want to change it up a bit, you can add grated lemon or orange zest for a different flavor.
For softer cookies, you can try adding a pinch of baking powder, although it’s not in the original recipe.
If you want sweeter cookies, add another tablespoon of sugar.
Serving ideas
You can serve them plain, with tea or coffee.
They fit well on a holiday platter, alongside other small pastries.
If you like, you can dust them with sugar or even dip them slightly in a simple chocolate glaze, but that’s optional.
Frequently asked questions
1. Can they be made with yolks?
No, this recipe only uses egg whites. Yolks are not added here because they would change the texture of the cookies.
2. How much do they rise in the oven?
They don’t rise much. They puff slightly during baking but keep the shape placed with the spoon.
3. Can I use regular sugar instead of Bourbon vanilla sugar?
Yes, you can use regular sugar, but the flavor won’t be as intense. For flavor, add more vanilla essence or a bit of grated citrus zest.
4. Can they be kept for several days?
The cookies keep well for a few days in a closed container, but they become drier after 2-3 days.
5. If I don’t have coconut, can I make them just with flour?
I don’t recommend it, as coconut is essential for the texture and flavor of these cookies. If you don’t have it, it’s better to choose another recipe.
Nutritional values
Approximately, for one serving (one cookie out of 15), each cookie has about 30-40 kcal. Most of the calories come from sugar and coconut. Macros per serving: about 1 g protein, 1.5 g fat, 4 g carbohydrates. These are just estimates and may vary depending on the size of the cookies or the brand of ingredients.
Storage and reheating
After they cool, you can keep them in a closed container at room temperature for a maximum of 3-4 days. After the first two days, they start to dry out and become crunchier, but they remain good to snack on. There’s no need to reheat them, but if you want to bring them to a pleasant temperature, you can keep them in the oven for 1-2 minutes.
Ingredients: 3 egg whites, 2 packets of Bourbon vanilla sugar, 1 vial of vanilla essence, 2 tablespoons of sugar, 50g coconut, 3 tablespoons of flour
