Ingredients
- 3 Egg whites
- 1/4 teaspoon Cream of tartar
- 1/8 teaspoon Salt
- 3/4 cup Sugar
- 2 1/4 cups Shredded coconut, toasted*
- 1 teaspoon Vanilla extract
Make it step by step
- Preheat oven to 325 degrees. Line cookie sheets with parchment paper or foil. Beat egg whites, cream of tartar and salt in large bowl with electric mixer until soft peaks form. Beat in sugar, 1 Tablespoon at a time, until egg whites are stiff and shiny. Fold in coconut and vanilla.
- Drop Tablespoon of dough 4" apart onto prepared cookie sheets; spread each into 3" circles with back of spoon.
- Bake 18-22 minutes until light brown. Cool 1 minute on cookie sheets.
- Remove to wire racks; cool completely. Store in airtight container. 2 dozen cookies.
- *To toast coconut, spread evenly on cookie sheet. Toast in 350 degrees oven for 3 min. Stir and toast 1-2 minutes more until light golden brown.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Jenny Richards, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.