I’ve been baking lots of gluten-free butter cookies lately, experimenting for Passover (go to my website for recipes under “fannies” or “butter cookies.”) I used mostly egg yolks and there was a ton of whites left over. So …… I’ve also been experimenting with meringues (how-to whip egg whites is also on my website) and decided to use some for cookies. These coconut cookies are not only an easy way to use meringue but they are tender and sweet and perfect for Passover. Here’s how: mix 2 cups of meringue (recipe below) with about 2 cups shredded coconut (amount depends on the size of the shreds: you need enough to form a soft “dough”). Place blobs of the dough (about 1-1/2 inches) on a parchment lined cookie sheet. Preheat the oven to 325 degrees. Bake for about 15 minutes or until lightly browned. Some people prefer these very light color; we like them honey colored. Meringue: 4 large egg whites at room temperature 1 tablespoon lemon juice 1/4 teaspoon salt 1 cup sugar 3/4 teaspoon vanilla extract Preheat the oven to 275 degrees. Beat the egg whites in the bowl of an electric mixer with whisk attachment set at medium speed until the mixture is foamy. Add the lemon juice and salt and beat, gradually increasing the speed, until soft peaks form. Gradually add the sugar and continue to beat, gradually increasing the speed to high, until the mixture stands in stiff, glossy peaks. Stir in the vanilla extract. #meringue #meringuecookies #coconutmeringue #coconutmeringuecookies #passover #passover2022 #pesach #pesach2022 #eggwhites #howtowhipeggwhites #beatingeggwhites #cookiesofinstagram https://www.instagram.com/p/Cb-ZLx3rKvD/?utm_medium=tumblr
