Gluten-free, Quick recipe, Sweets, Vegetarian

Baked coconut cookies – biscotti al cocco al forno

Do you need an idea for a quick and easy snack? These coconut cookies are made with only 3 ingredients and take less than 20 minutes to prepare! They are perfect if you have egg white leftovers (for example, after having prepared a carbonara?). In Italy there are several versions of coconut biscuits. This is the one baked in the oven for crunchy and light biscuits, that are even gluten-free!

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

$3-5 total*

24 biscuits

Ingredients

160 g (5.7 oz, 2 cups) desiccated coconut
3 egg whites (about 100 g/3.6 oz)
100 g (1/2 cup) sugar
confectioner’s sugar (to decorate)

Preparation

Preheat the oven to 400 degrees F (200 degrees C). Place one of the racks in the lowest position.
Separate the egg whites from the yolks and place the whites in a mixing bowl. With electric beaters or a standing mixer, beat the egg whites at medium speed until they become stiff (do not overbeat them).
Add sugar and keep mixing with the electric beaters until incorporated.
Add the desiccated coconut and gently mix with a spoon.
Shape the dough into flat discs and place them on a baking tray lined with parchment paper.
Bake for 11-12 minutes, until golden brown.
The cookies will be soft and will need to cool down to crisp. Transfer to a wire rack to cool completely.
Sprinkle with confectioner’s sugar once cooled down.

Tips & notes

I cut out a corner of a plastic bag to create the flat discs. I made them by squeezing the batter out of the bag with round movements, and then I finished shaping them with a spoon.
You can store the cookies in an airtight container for several days, up to one week – if they last ;P
In Italian, the desiccated coconut is called coconut flour. Only here in the US, I discovered the difference at my own expenses once I tried to make these cookies with coconut flour XD