Ingredients

The following ingredients have 4 Servings
  • 1 large egg white
  • 2 tablespoons sugar
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup sweetened shredded coconut

Instruction

  • Gather your ingredients before beginning. Heat the oven to 350° F (177° C). Line a small baking sheet with parchment paper or use a silicone baking mat. In a medium-sized bowl, whisk together the egg white, sugar, vanilla, and salt with a hand mixer on medium speed until the mixture is frothy and has thickened slightly. This process takes me a little over 1 minute.
  • Gently fold in the shredded coconut.
  • Cover the bowl and refrigerate the batter for 30 minutes.
  • Using a small cookie scoop or two spoons, scoop the batter into small mounds and place them on the baking sheet about 1 inch apart.You want to scoop up the coconut mixture only and leave behind some of the egg white in the bowl.
  • Bake until the tops are a light golden brown, about 12-15 minutes. Allow the cookies to cool for 5 minutes, then transfer them to a wire cooling rack to cool completely.Note: The egg white helps to bind the ingredients together, but since there is no flour or other binding ingredient, you may notice a slight seeping of the egg white while the cookies are baking. The cookies should NOT completely spread. Instead, they should look just like the photos in this recipe post.