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Gluten-Free Italian Coconut Cookies

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
24 servings
Dessert
Gluten-Free Italian Coconut Cookies
Ingredients
  • 3 egg whites
  • 3/4 cup white sugar
  • 2 1/2 cups shredded coconut, divided
  • 1/4 cup gluten-free all-purpose baking flour
Instructions
1
Preheat your oven to the desired temperature of 275 degrees Fahrenheit (or 135 degrees Celsius, if that's your preferred unit).
2
Prepare two baking sheets by covering them with parchment paper to prevent sticking.
3
In a large mixing bowl, combine egg whites and sugar using an electric mixer. Blend the mixture until it reaches a smooth consistency, taking approximately 2 minutes to achieve this.
4
Mix in the remaining 1/2 cup of shredded coconut into the egg white mixture, stirring slowly to ensure it is fully incorporated into a dough-like consistency.
5
Shape the dough into small, walnut-sized balls.
6
Roll each ball in the remaining 1/2 cup of shredded coconut to coat it evenly, then place them 2 inches apart on the prepared baking sheets.
7
Bake the coconut balls in your preheated oven for about 30 minutes, or until they are lightly golden brown.
8
Remove the baked coconut balls from the oven and let them cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.