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Egg White Coconut Cookies

Let’s bring some Christmas spirit back to our homes. This is a great way how to process your leftover egg whites. These cookies have always been very popular in my small family. You can either make small or big ones as I did. The longer they chill in a cold place, the more moist and juicy they become – Egg White Coconut Cookies.

These cookies are suitable for kids from the age 3 plus, because of a possible egg white intolerance.

Total Time: 45 minutes

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5 egg whites, whisked into snow peaks
A pinch of sea salt
200g of caster superfine sugar
A splash of lemon juice
150g of coconut flakes
3 ladyfingers, mashed


In a steam bath place a metal bowl. Add the egg whites with a pinch of sea salt and start whisking on low speed.
Once the eggs are incorporated, start increasing the speed. Gradually stir in the sugar, in 3 parts.

Continue until you get a thick and smooth texture.

Take off the heat.

A splash of lemon juice in and mix.

Stir in the coconut flakes and ladyfingers. Mix with a spatula. The dough should not be too thick, neither too liquid.

Preheat the oven to 150 degrees.

Choose your shapes. You can either spoon small amounts of the dough directly onto a tray. You can also put all the dough into a decorating bag and spiral them as big as you want. The last time I made really big coconut cookies and they were quite a winner too. No limits to imagination.

Bake in the oven 5 minutes on 150 degrees. Then, decrease the heat to 100 degrees and continue drying them out for another 15 minutes. They should be still a bit soft on touch, but golden on the top and bottoms.

Take the Egg White Coconut Cookies out and let them cool down. Store in a cold place in a box. Yummy.

Makes 5 large cookies or 15 small ones.

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