Lemon Coconut Egg White Cookies

Donʼt know what to do with egg whites? Bake these cookies. Recently I have been collecting recipes that require not the whole egg, but only the whites. I cook a lot of things that only require yolks, but where to put the remaining whites after that is a big problem. Fortunately, unlike the same yolks, they can be stored for quite a long time. You can simply keep squirrels in the refrigerator for up to 5 days in a hermetically sealed container, and in the freezer for up to 3-4 months. Once defrosted, they whip up just as well as fresh.
cook time: 1h
Ruby Colston
Lemon Coconut Egg White Cookies

Nutrition Facts (per serving)

300
Calories
13g
Fat
41g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Sugar 70 g
Wheat flour 70 g
Honey 25 g
Lemons (juice and zest) 0.5 pc
coconut flakes 70 g
Egg whites 2 pc

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To make protein coconut lemon cookies, we need egg whites, coconut flakes, flour, sugar, lemon juice and lemon zest, honey and salt.

Step 2

Step 2
Beat the pre-cooled whites with salt into a fluffy (but not strong) foam. Without ceasing to beat, gradually add sugar and lemon juice. Beat until a thick, stable mass forms (to peaks).

Step 3

Step 3
Add coconut, lemon zest and honey. Stir until smooth.

Step 4

Step 4
Sift the flour.

Step 5

Step 5
Add flour to the protein mixture.

Step 6

Step 6
Beat everything again until smooth. You should get a thick dough.

Step 7

Step 7
Place the dough in the refrigerator for 20 minutes. Line a baking tray with baking parchment and grease it with butter. Use a pastry syringe to pipe small cookies. You can also use a regular spoon to spoon out the dough. Bake coconut cookies for about 25 minutes at 160°C.

Additional rubrics

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