Crispy, chewy, and full of delicious coconut flavor, with just a hint of cinnamon. These are everyone’s favorite, especially straight from the freezer. Perfect with a cup of coffee or tea. Yields 5 and 1/2 dozen cookies.
Preheat oven to to 350 degrees Fahrenheit (180 degrees Celsius).
Turn mixer on and add the egg whites, one at a time, beating initially at low speed. Turn speed to high and gradually add sugar and salt, beating until stiff peaks form.
Add honey, vanilla sugar, and cinnamon. Add coconut and mix until just combined.
Using a small cookie scoop (or your hands), form cookies and place on a parchment-lined baking sheet. Bake for 10–12 minutes until lightly golden. Don’t overbake.
Melt chocolate in a double boiler.
Hold the bowl at a slant and dip the tip of each cookie into the melted chocolate. Place on parchment paper to harden. When finished, store in a container in the freezer.
Tips:
Each egg white is approximately two tablespoons, so if you have any in the freezer, you can just measure out the proper amount.
Description:
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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Unsweetened coconut or sweetened coconut? Please advise. Thank you.
Chocolate dipped coconut gluten free crisps Can one use ground almonds instead of coconut as we do not eat coconut and love ground almonds