Directions:
- Heat oven to 350 degrees F.
- Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
- Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
- Using a rubber spatula, fold in the toasted coconut.
- Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.
- Cook's Note: The outsides should be golden brown but the insides should still be moist.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.57 Kcal (241 kJ) | ||
| Calories from fat | 31.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 5% | |
|---|---|---|---|
| Sodium | 44.76mg | 2% | |
| Potassium | 39mg | 1% | |
| Total Carbs | 6.31g | 2% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 1.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 387.43 Kcal (1622 kJ) | ||
| Calories from fat | 210.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 5% | |
|---|---|---|---|
| Sodium | 301.28mg | 2% | |
| Potassium | 262.5mg | 1% | |
| Total Carbs | 42.46g | 2% | |
| Sugars | 38.92g | 23% | |
| Dietary Fiber | 3.34g | 2% | |
| Protein | 4.45g | 1% | |
| Vitamin C | 0.7mg | 0% | |
| Iron | 1.3mg | 1% | |
| Calcium | 11.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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