The Desiccated Coconut Cookies are light and chewy, almost like a macaroon. They use a few ingredients, take very little time and effort to make and yes, also taste yum.
Yield: 24 Cookies
Prep. Time: 20 Mins.
Baking Time: 20 Mins.
- Desiccated Coconut – 175 gms
- Castor Sugar – 175 gms
- Milk Powder – 10 gms
- Egg whites – 2
- Glace Cherries (cut into bits) – 6
Step 1: Whisk the egg whites. Then add it to the castor sugar and whisk for 2 minutes.
Step 2: Add the milk powder and continue mixing with the wire whisk for another two minutes.
Step 3: Next add the desiccated coconut, 2 tbsp. at a time and mix well until you use all the coconut and a dough is formed. Leave aside for 12 to 15 minutes (no longer).
Step 4: Set your oven to pre-heat at 200° C for 15 minutes. Meanwhile line a cookie tray with parchment / grease proof paper.
Step 5: Make tiny balls of the dough (the size of big marbles) and place on the tray. Put a piece of the cherry on the top of the ball. Do this till all the dough is used. Lower the temperature of the oven to 180° C and place the tray in to the oven and bake for 20 minutes. When done remove the tray and allow to cool.
I’m planning to make this, just wanted to know if the milk powder is a must.
On your comment on the desiccated coconut cookies: Yes the milk powder is an essential ingredient. We usually mark an ingredient (optional) if not.
I made the recipe without milk powder – it was fine.
Good for you Patti. If you’re happy, we’re happy !