Four-Ingredient Gluten-Free Italian Coconut Cookies
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Description
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.
Ingredients
- 3 egg whites
- ¾ cup white sugar
- 2 ½ cups shredded coconut, divided
- ¼ cup gluten-free all-purpose baking flour
Directions
- 1. Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- 2. 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.
- 3. Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
- 4. 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.
Nutrition Facts
serving: 24 cookies
calories: 66.1 kcal
carbohydrates: 11.3 g
protein: 0.8 g
saturated fat: 2 g
sodium: 28.9 mg
fiber: 0.9 g
sugar: 9.2 g
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