teaspoon cream of tartar
cups grated piloncillo (Mexican dark brown sugar) (about 5 ounces) or packed brown sugar
14 ounce package flaked coconut
cup chopped roasted and salted pistachio nuts or chopped toasted almonds
tablespoons finely shredded lime peel
- Preheat oven to 325 degrees F. Line cookie sheets with parchment paper; set aside. In an extra large mixing bowl combine egg whites, vanilla, cream of tartar, and salt. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add grated piloncillo, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). In a medium bowl stir together coconut, nuts, and lime peel. Fold coconut mixture into egg white mixture, half at a time.
- Drop dough by teaspoons 1 inch apart onto prepared cookie sheets. Bake for about 15 minutes or until golden brown. Transfer to wire racks; cool.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition Facts(Lime-Piloncillo Cocada)
- Per serving:
- 57 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 32 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 7 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet