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25 minutes
15 minutes
40 minutes
- 4 egg whites
- 1 cup white sugar
- 2 cups unsweetened coconut flakes
- Preheat your oven to a toasty 300 degrees F (150 degrees C) and prepare 2 baking sheets with parchment paper.
- Whisk egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Slowly incorporate sugar, one tablespoon at a time, while continuing to whisk. Gently fold in coconut flakes using a spatula.
- Scoop 2 teaspoons of coconut mixture onto baking sheets, spacing them 2 inches apart.
- Bake in the preheated oven until golden brown, for 15 to 20 minutes, adjusting for cookie size. Cool on baking sheet briefly, then transfer to wire rack to cool completely.
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