These French cookies are like American macaroons – chewy mounds of coconut held together by egg white and sugar. They’re very fast to make and delicious to eat. Plus you don’t have to change anything to make them gluten free.
From Dorie Greenspan’s Baking Chez Moi
Yield: 30 cookies
- 2 1/2 cups unsweetened shredded coconut
- 4 egg whites
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- Put coconut, egg whites, and sugar in a medium saucepan. Stir to mix well.
- Place saucepan over medium-low heat heat and cook, stirring constantly, until the mixture is hot to the touch, about 7-10 minutes. (Heat the ingredients without browning them.)
- Scrape dough into a heatproof bowl and stir in vanilla.
- Press plastic wrap against the surface and chill for several hours; overnight is best. It can be refrigerated up to 5 days. (If you’re impatient like me, you can divide the dough across a couple of shallow bowls to cool it faster.)
- Preheat oven to 300ºF.
- Use an insulated baking sheet or stack two baking sheets one on top of the other. (This prevents the bottoms from burning before the tops are done baking.) Line the top sheet with parchment paper.
- Scoop out 2-teaspoon chunks of dough and press the mixture into balls between the palms of your hands. If you have a small cookie scoop, you can use that too.
- Place mounds on the baking sheet, leaving 1/2 inch between them.
- Bake for 20-25 minutes, until they are lightly golden and feel slightly firm to the touch.
- Transfer baking sheet to a rack and let cookies cool on the sheet.