{the weekly cookie} coconut and coconut

Nothing is more irresistible than a plateful of freshly baked biscuits, says on the back of this little booklet of favourite biscuit recipes I bought from a tea shop in Covent Garden. I tried baking without flour, baking without eggs, but this is my first 3-ingredient recipe.


The list is short, 3 lines short:

  • 2 egg whites
  • 110g sugar
  • 170g desiccated coconut

The to do, piece of coconut cookie:

  • Preheat oven to low to medium heat, gas 3
  • In a bowl, whisk the egg whites until smooth and very stiff. I always wanted to whisk the eggs, until they don’t come running down if I turn the bowl upside down. If you wanted that too, this is the moment
  • Fold in the sugar
  • Fold in the coconut
  • Use a desertspoon to drop bowls of the mixture onto the baking sheet or in the small shapes in the macaroon tray. I used my 1 Tbsp measure to create these wonderful coconut domes
  • Bake for 8 minutes, until golden brown

Well, I told you it was a piece of cake. I only managed to try one, they just disappeared right from before my very eyes, but people tell me they would go well with milk. Do let me know if you give them a try.

Have a lovely Sunday!

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