- 3 egg whites
- 3/4 cup white sugar
- 2 1/2 cups shredded coconut, divided
- 1/4 cup gluten-free all-purpose baking flour
- 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.
05/09/2018
recipepes.com
Four-ngredient Gluten-Free talian Coconut Cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
