Rating: 3.5 stars
54 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 7
  • 54 Ratings

These classic crisp and chewy coconut cookies are the perfect holiday or anytime treat.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
20 mins
stand:
30 mins
total:
1 hr 20 mins
Servings:
28
Yield:
28 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325F. Line two large cookie sheets with parchment paper. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in coconut.

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  • Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.

Note:

For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.

Tips

Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

Tips

Nutrition facts are given for large cookies.

Nutrition Facts

106 calories; fat 5g; saturated fat 4g; carbohydrates 15g; insoluble fiber 1g; sugars 14g; protein 1g; sodium 56mg.
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