Recipe: Vietnamese Coconut Cookies

Dish: Vietnamese Coconut Cookies

Vietnamese Coconut Cookies

These cookies end up being crisper the second day, so do not overbake them.

3 cups newly grated coconut (about.
1 large coconut – NO SUBSTITUTE).
4 egg whites.
Pinch of salt.
1 mug granulated sugar.
1 cup all-purpose flour.
1/2 cup (1 stick) butter, thawed.
1/2 teaspoon vanilla extract.

Heat stove to 375 levels F.

Spread coconut in also layer on huge baking sheet as well as put on oven rack in greatest placement. Toast, stirring often, till coconut is an also gold brown, about 20 minutes. (View thoroughly to maintain it from burning.) Eliminate and allow cool.

In large dish with electrical mixer, beat egg whites as well as salt till foamy, concerning 30 seconds. Sugarcoat as well as beat till whites are really glossy white and develop a thick bow when gone down from beaters, concerning 5 mins.

Utilizing rubber spatula, fold in flour, butter and vanilla extract. Fold in toasted coconut last.

Oil large baking sheets. Drop cookie batter by 1/2 tablespoonsful onto baking sheets concerning 1 inch apart. Using oven shelf in greatest placement, bake around 15 to 20 mins, enjoying very carefully so sides don’t melt. Instantly get rid of from baking sheets as well as put on rack to cool down.

Repeat with staying batter.

Makes concerning 65 cookies.