Coconut Heaven…

Queen E. has graciously willed her famous coconut cookie recipe for public consumption.

They are delish, inexpensive, easy to make and always garner compliments and fans.

Coconut Cookies

  • prep time is 10 minutes
  • 14 oz. bag shredded Coconut
  • ½ cup Sugar
  • 2 Egg Whites
  • 1 tsp. Vanilla (optional)

Preheat oven to 325 degrees.

Combine coconut and sugar.

Mix well.

Add beaten egg whites.

Make small balls.

You can use a teaspoon to mold. Another option is to make the molds larger to create coconut macaroons.

Refrigerate batter for 20-30 minutes.

Place coconut balls on lightly greased cookie sheet. (PAM works).

Bake cookies for 20-25 minutes. Key is to remove when the tops are golden brown.

Let stand until cool and remove with the back end of a spatula.

Cookies can be frozen indefinitely and are actually delish straight out of the freezer, especially when you wake up during the middle of the night and just need a sweet treat fix. The coconut flakes are fabulously crunchy.

Coconut cookies last at least one week in the refrigerator in Tupperware. I think storing in plastic baggies give the cookies an unappealing taste.

A batch feeds many…reminder, you can’t eat just  one!


One Comment

  1. Sounds yummy. I make a cookie with bag of coconut melted
    Chocolate mixed together. Small balls and bake.
    Trying your Mom’s

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