Coconut lovers will rejoice in this twist on a classic. Toasting half of the coconut gives it a lovely golden colour and deepens the coconut flavour.
- Portion size 24 servings
- Credits : Canadian Living Magazine
In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to plate; let cool completely.
In large bowl, beat together egg whites, sugar and cornstarch until foamy. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.
Shape by 1 tbsp into balls; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300°F (150°C) oven until bottoms are light golden, 20 to 25 minutes. Let cool on pans. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 9 mg
- Sugars 5 g
- Protein 1 g
- Calories 69.0
- Total fat 5 g
- Potassium 47 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 6 g
- Iron 2.0