Polish Coconut Cookies Kokosanki
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Traditional Polish Coconut Cookies Kokosanki crispy on the edges, soft and chewy inside, made with desiccated coconut, egg whites, and sugar for a simple, delightful dessert.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Total time
- 25 minutes
- Yield
- 20 cookies
Ingredients
2 cups desiccated coconut (200g) 2 large egg whites, at room temperature 1/2 cup granulated sugar (100g) 1 teaspoon vanilla extract Pinch of saltInstructions
- Preheat the Oven: Preheat to 350°F (175°C) and line a baking sheet.
- Beat the Egg Whites: Whisk egg whites and salt until soft peaks form; gradually add sugar.
- Fold in Coconut: Gently fold in coconut and vanilla.
- Shape the Cookies: Spoon mounds onto sheet, spaced apart.
- Bake: 15 minutes until golden edges form.
- Cool and Serve: Cool on rack before serving.
Notes
Use coconut sugar or honey for a natural sweetener. Add almond extract or dip in chocolate for variation.Nutrition
- Calories
- 90
- Fat
- 6g
- Saturated fat
- 5g
- Sugar
- 8g
- Sodium
- 25mg
- Protein
- 1g
- Carbohydrates
- 10g
- Fiber
- 1g