Instant coconut cookies with cinnamon

The perfect solution for preparing cookies from the egg whites that were left in the preparation of the shortcrust pastry. Simple, quick and so easy to prepare, it’s definitely worth a try. It tastes just as good.


about 15 pcs

  • 150g of coconut shavings
  • 60g of brown sugar
  • 1 teaspoon of cinnamon
  • 2 egg whites
  • salt
  • optional: coconut extract

Put egg whites and salt in a bowl and beat until stiff. Add sugar, coconut, cinnamon, and coconut extract if you use it.

Set aside for 5-10 minutes.

Preheat the oven to 190 degrees C.

Use a teaspoon to form a walnut-sized cookie from the coconut. Put on a baking sheet lined with baking paper.

Put in the oven on the middle shelf. Bake for about 15 minutes until golden brown.

Enjoy your meal!

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