Air coconut cookies
11 servings
120 minutes
Airy coconut cookies are a refined dessert that brings exotic notes to American cuisine. Their light, almost weightless texture resembles meringue, while the aroma of coconut immerses you in a tropical delight atmosphere. This recipe is rooted in the traditions of French meringue but includes shredded coconut for a unique structure and flavor. Whipped egg whites create the base, while powdered sugar adds delicate sweetness. Low-temperature baking makes the cookies fragile and crumbly, and melted chocolate adds a striking contrast. They pair perfectly with coffee or tea, complementing cozy evenings and festive moments. This treat not only delights the taste buds but also provides aesthetic pleasure, embodying sophistication and simplicity at once.
1
Whip the egg whites until they double in volume. The resulting mass should be slightly thinner than for making meringue.
- Egg white: 2 pieces
2
Gradually add powdered sugar while stirring. Whip.
- Powdered sugar: 150 g
3
Add flour and coconut flakes. Mix well.
- Wheat flour: 7 teaspoons
- Coconut flakes: 120 g
4
Place on a baking sheet lined with parchment and bake at 80–100 degrees for about 1.5 hours.
5
You can drizzle melted chocolate for decoration.
- Chocolate: to taste