Four-Ingredient Gluten-Free Italian Coconut Cookies recipe

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Ingredients

3 egg whites
¾ cup white sugar
2 ½ cups shredded coconut, divided
¼ cup gluten-free all-purpose baking flour

Nutrition Info

66.1 calories
carbohydrate: 11.3 g
cholesterol: : -
fat: 2.2 g
fiber: 0.9 g
protein: 0.8 g
saturatedFat: 2 g
servingSize: -
sodium: 28.9 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.

  2. Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.

  3. Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.

  4. Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Recipe Yield

24 cookies

Recipe Note

These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.

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