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| Four-Ingredient Gluten-Free Italian Coconut Cookies |
"These traditional Italian gentle cookies are a hit at any get-together. I've made them gluten loose but you could use the same quantity of all-cause wheat flour as opposed to gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and a few drizzle dark chocolate over them once cooled."
Ingredients :
- three egg whites
- 3/four cup white sugar
- 2 half cups shredded coconut, divided
- 1/four cup gluten-loose all-motive baking flour
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 46M |
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- Preheat oven to 275 levels F (a hundred thirty five tiers C). Line 2 baking sheets with parchment paper.
- Beat egg whites and sugar in large bowl until tender and creamy, approximately 2 minutes. Stir 2 cups shredded coconut and gluten-unfastened flour slowly into the mixture until blended right into a dough.
- Shape dough into walnut-size balls. Roll in the last shredded coconut and location 2 inches apart on the baking sheets.
- Bake within the preheated oven till gently golden, about half-hour. Cool at the baking sheets for 1 minute earlier than removing to a wire rack to chill absolutely.
Notes :
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