Description
These traditional Italian soft cookies are a hit at any get-together. I’ve made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.
Ingredients
- 3 egg whites
- ¾ cup white sugar
- 2 ½ cups shredded coconut, divided
- ¼ cup gluten-free all-purpose baking flour
Instructions
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites and sugar in large bowl until soft and creamy
- about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
- Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
- Bake in the preheated oven until lightly golden
- about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 46 mins
Servings: 24