As they bake, these quick-to-make cookies get crunchy on the outside yet remain moist and chewy inside. And because they don’t contain flour, they are a nice gluten-free option.
Recipe information
Yield
makes 30
Ingredients
Nonstick cooking spray (optional)
3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
Preparation
Step 1
Preheat oven to 350°F. Line a baking sheet with parchment paper (or coat sheet generously with cooking spray).
Step 2
Whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
Step 3
Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread in the oven). Bake, rotating sheet halfway through, until lightly golden, 25 to 30 minutes. Transfer baking sheet to a wire rack to cool completely. Cookies can be stored up to 3 days at room temperature in an airtight container.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
