Coconut cookies with hazelnuts
You can use walnuts or pecans.
Servings 50 pieces
- 2 egg whites
- 1 pinch of salt
- 120 g sugar
- 150 g shredded coconut, unsweetened
- 50 g crushed hazelnuts
Preheat oven to 340 degrees F.
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.
Gently fold in coconut and hazelnut.
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.
Remove from the oven and try if the cookie is ready. Cool for about 3 minutes and transfer them onto the serving plate.