Coconut Cookies with Hazelnuts

Very light, melting in your mouth, these coconut cookies are made from shredded coconut and crushed hazelnuts. Works perfectly for gluten free diet. You may want to double the recipe, as one batch never seems to be enough, and freeze the leftovers in a plastic container.

Print Recipe
Coconut cookies with hazelnuts
You can use walnuts or pecans.
Prep Time 12 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Prep Time 12 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Instructions
  1. Preheat oven to 340 degrees F.
  2. Combine egg whites and salt in a large bowl. Beat with a mixer at medium speed until soft peaks form. Add sugar, one tablespoon at a time, beating at high speed until stiff peaks form.
  3. Gently fold in coconut and hazelnut.
  4. Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Garnish each cookie with half hazelnut. I bake one baking sheet at a time, for 15-20 minutes.
  5. Remove from the oven and try if the cookie is ready. Cool for about 3 minutes and transfer them onto the serving plate.

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