Description
The Coconut Cookie recipe is a crispy cookie on the outside but chewy on the inside.
Ingredients
Scale
4 egg whites
1 cup sugar
1/2 cup condensed milk
2 3/4 cup of shredded coconut
Instructions
- Preheat the oven to 150°C. Prepare two baking sheets with parchment paper.
- Meringue: Beat the egg whites until they look like meringue. Add the sugar one spoon at a time while you still keep beating. Beat until you feel that the sugar has dissolved. To do that, just grab some meringue between your finger and rub it to feel if it has some sugar particles or not. If it remains some, please keep beating.
- Final Touches: Finally, add the coconut and condensed milk. With a spoon, serve the mixture into the baking sheet. Leave a 2cm separation between each scoop.
- Bake the cookies for 15 minutes, turning the baking sheets in the middle of the baking so you can have a homogeneous cook between them.
- Let them cool in a rack for 10 minutes and enjoy with your favourite drink.
Keywords: Coconut Cookies, Cocadas Peruanas, Peruvian Cookies