Name: Four-Ingredient Gluten-Free Italian Coconut Cookies recipe
Ingredients: 3 egg whites;¾ cup white sugar;2 ½ cups shredded coconut, divided;¼ cup gluten-free all-purpose baking flour

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Ingredients

3 egg whites ¾ cup white sugar 2 ½ cups shredded coconut, divided ¼ cup gluten-free all-purpose baking flour

Nutrition Info

66.1 calories carbohydrate: 11.3 g cholesterol: : - fat: 2.2 g fiber: 0.9 g protein: 0.8 g saturatedFat: 2 g servingSize: - sodium: 28.9 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

24 cookies

Recipe Note

These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.

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Four-Ingredient Gluten-Free Italian Coconut Cookies

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