Four-Ingredient Gluten-Free Italian Coconut Cookies
Recipe by Buckwheat Queen from allrecipes.com
Dessert 46 Mins.
Ingredients
24
24 servings
- •3 egg whites
- •¾ cup white sugar
- •2 ½ cups shredded coconut, divided
- •¼ cup gluten-free all-purpose baking flour
Instructions
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- 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.
- Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 66
- Carbohydrate: 11g
- Fat: 2g
- Fiber: 1g
- Protein: 1g
- Sugar: 9g
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