Coconut Cookies (Gluten-Free) – Skinnytaste

These coconut biscuits with five-good höchern are a mixture of coconut macaroons and mignage cookies, but with corn flake crumbs. Delicious and gluten -free!

Coconut cookies

Since the holidays approach quickly, I am sure that many of them bake. This simple recipe for coconut biscuits was sent to me years ago by a woman via e -mail who told me that they were “dying”. When I made these meringue for the first time, I almost breathed them in from the oven. I was very satisfied with the results and I think they will be too! Some of my other favorite baisers are included Clouds of chocolateAnd Peppermint baiser.

Why does that work

Since the holidays approach quickly, I am sure that many of them are busy! Some time ago, this recipe was sent to me by a woman via e -mail that told me that they would “die” for the name. I held it for a while, with intentions to try it for the holidays, and was very satisfied with the results – I think they will be too! Here is the reason why it works:

• Brief ingredient list: These coconut baisers have only five ingredients.
• Party worthy: Serve these treats for dessert at your holiday meal. Your guests will surely return to get more!
• Healthier: Without butter or oil, there are only 188 calories in two cookies. They are also low in carbohydrates and even have a little protein and fiber.

Ingredients

Here is what you need to make these gluten -free coconut cookies. See exact measurements in the following recipe card:

• Protein: You need three large protein to make the meringue.
• Granulated sugar Sweet the coconut cookies
• Tartar cream Helps the protein to create meringue.
• Sweetened coconut flakes: This biscuit recipe requires a cup of coconut flakes for maximum taste.
• Crushed Cornflake Crumbs: Sometimes they find them prefabricated in supermarkets, or they can pulsate cornflake -müsli in a fine powder in a food processor.

How to make coconut cookies

Preparation: Preheat the oven to 350 ° F and lay out two sheet metal pans with parchment paper or silicone mats.

Cornflakes: Place in a food processor and crush into almost a powder.

Meringue: In a very clean metal bowl with very clean nap, the egg whites, the cream made of thicknesses and sugar for 8 to 10 minutes whip in a meringue until they form thick, soft tips.

Remaining ingredients: Fold the coconut and cornflake crumb.

Bake: Leave yourself with spoonful on the biscuit leaves lined with parchment and bake for about 18 minutes until it is golden.

Helpful tips:

• Gluten -free corn flakes: Check the labels on the Cornflakes – not all are GF. You can buy gluten -free, crushed cornflakes in many supermarkets or make your own with a food processor.
• You don’t have cornflakes? Crushed Rice Chex Muesli, which is also gluten -free, works excellently.
• Bony tips: Use very Clean the racket and bowls (I prefer metal or glass bowls). Also ensure that no egg yolk gets into the protein, or the meringue may not form. The meringue also works best with white that you separate from eggs – not from a box of protein.
• Time rescuer: Place the egg whites in a blender in a blender and hit it with the whisk attachment. In this way you don’t have to stand there with a hand mixer for 10 minutes.
• Chocolate chips: In the end, fold in a few mini chocolate chips.

storage

Store the remains in an airtight container at room temperature for up to five days.

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