Four Ingredient Gluten Free Italian Coconut Cookies Food

FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES

Four-Ingredient Gluten-Free Italian Coconut Cookies image

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.

Provided by Buckwheat Queen

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 46m

Yield 24

Number Of Ingredients 4

Ingredients

3 egg whites
¾ cup white sugar
2 ½ cups shredded coconut, divided
¼ cup gluten-free all-purpose baking flour

Steps:

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.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g

FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES

Four-Ingredient Gluten-Free Italian Coconut Cookies image

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.

Provided by Buckwheat Queen

Categories Coconut Cookies

Time 46m

Yield 24

Number Of Ingredients 4

Ingredients

3 egg whites
¾ cup white sugar
2 ½ cups shredded coconut, divided
¼ cup gluten-free all-purpose baking flour

Steps:

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.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g

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