The easiest coconut cookie recipe. They get chewy, so my hint is to use the smallest coconut pieces possible. The finer flakes, the more tender cookies.
Also you can add a toasted almond/hazelnut into each cookie.
Yield: 25 cookies
200 g shredded/grated coconut
100 g sugar
2 egg whites
Preheat the oven to 200C. Line oven tray with parchment paper.
Mix shredded coconut and sugar. Add egg whites. Form the dough. It will be sticky but crumbly. Form shapes you like out of the dough – balls, cubes or pyramids. Place on the tray. Bake for 5-7 minutes until edges and tops get slightly golden. Let cool for 10 minutes. Transfer cookies to a plate to cool completely and get firm.