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