Choc coconut cookies
Please log in to save or rate. Serves: 19 (makes 18 cookies)Time to make: 30 mins (Hands-on time: 10 mins, Cooking time: 20 mins), plus 20 mins cooling
Total cost: $4.50 / $0.25 per serve
(at time of publication)
2 egg whites
1/3 cup (75g) caster sugar
1 tablespoon honey
2 tablespoons unsweetened cocoa powder
1/4 cup (35g) plain flour
1 1/2 cups (100g) shredded coconut
Nutritional information (per serve)
Instructions
Step 1Preheat oven to 160°C. Line a large baking tray with baking paper.
Step 2Place egg whites, sugar and honey in a heatproof bowl and whisk to combine. Place bowl over a saucepan of gently simmering water and stir until sugar is dissolved and mixture is just warm. Remove from heat.
Step 3Whisk in the cocoa powder and flour until smooth, then stir in coconut until well combined. Place mixture in fridge for about 20 minutes, or until cooled.
Step 4Scoop tablespoons of mixture onto tray 2cm apart, in rounded mounds. Bake for 18 minutes, or until crisp. (Cookies will continue to crisp as they cool.) Set aside to cool completely on tray.
HFG tip
As these cookies have less sugar than regular macaroon-style cookies, they will soften after 24 hours. However, if kept in the freezer after step 4, and then popped straight into lunchboxes or onto a plate for serving, they will stay crisp.
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