Choc coconut cookies
Time to make: 30 mins , plus 20 mins cooling
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
2 egg whites
1/3 cup (75g) caster sugar
1 tablespoon honey
2 tablespoons cocoa powder
1/4 cup (35g) plain flourall purpose flourX
1 1/2 cups (100g) shredded coconut
Total fat 4g
Saturated fat 3g
Dietary fibre 1g
1 Preheat oven to 160°C. Line a large baking tray with baking paper.
2 Place egg whites, sugar and honey in a heatproof bowl and whisk to combine. Place bowl over a saucepan of gently simmering water and stir until sugar is dissolved and mixture is just warm. Remove from heat.
3 Whisk in the cocoa powder and flour until smooth, then stir in coconut until well combined. Place mixture in fridge for about 20 minutes, or until cooled.
4 Scoop tablespoons of mixture onto tray, 2cm apart, in rounded mounds. Bake for 18 minutes, or until crisp (cookies will continue to crisp as they cool). Set aside to cool completely on tray.
Make it gluten free: Use gluten-free flour and check cocoa is gluten free.
These cookies have less sugar than regular macaroon-style cookies so will soften after 24 hours. To keep them crisp, place cookies in the freezer after baking and cooling, then take them out and pop them straight into lunchboxes, or onto a plate to serve.
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