These cookies are so adorable and deliver a sweet crunch with very moist coconut to surround your tongue. My husband loves these but I on the other hand don’t eat coconut. They smell so good.
Here is another light, fragile melt in your mouth cookie. Great for all occasions.
4 large egg whites
10 oz sugar
15.2 oz coconut
dash of vanilla
1/4 or 1/2 glace cherry
1) Blend with whisk egg whites and sugar over a hot water bath to liquify. You can hear when the sugar has been dissolved. Remove from heat being careful not to cook the egg whites. This is the binder for the cookie.
2) Add 1/2 coconut and sprinkle with vanilla.
3) Add remainder coconut and blend with a rubber scraper.
Dip 100 (size) scoop into water before scooping dough. Wet your opposite hand and press the filled scoop against the fleshy past of your palm, closest to your thumb. Shape the cookie and keep any stray coconut from hanging out, or it will get burned.
Place cherry atop each cookie on sheet pan.
Bake 350º 10 to 15 minutes or until a light brown. Cool on rack.
Yield is 5 dozen cookies.