“Very moist sweet centers and nice golden crust. Just the right morsel when you want just a little something.”
READY IN:
30mins
SERVES:
36
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line baking sheet with parchment paper. Place coconut into a food processor and pulse several times until finely chopped (into small rice size bits only).
  2. In a large bowl, whisk together egg whites, sugar and salt until smooth. Whisk in cornstarch and rum (or you can use vanilla). Stir in coconut, making sure the entire mixture is an even consistency.
  3. Drop by rounded teaspoons onto cookie sheet lined with parchment.
  4. Bake for 15-20 minutes, until golden on the bottom and top.
  5. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  6. Makes about 3 - 3 1/2 dozen.

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