Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°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.

    Advertisement
Instructions Checklist
  • 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.

Tips

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

57 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 32 mg sodium. 48 mg potassium; 8 g carbohydrates; 1 g fiber; 7 g sugar; 1 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (1)

20 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 3 stars
04/29/2018
A pretty easy cookie to make...and made a lot ...and could be frozen. All good. Needed to make for a Cinco de Mayo party and surfed the web. Decided to try this recipe. If you like coconut, these will be a hit. Found I had to bake longer than the 15 minutes to get the "golden brown" as pictured.