Servings: 12 cookies
Calories: 150kcal
Cost: $10
Equipment
- Mixing bowl
- Baking tray
- Parchment paper
- Wire rack
- Spatula
Ingredients
- 1 cup grated coconut
- 1 cup sugar
- 3 large egg whites
- 1 tsp vanilla essence
- 1 cup cornstarch
- q.s. dulce de leche necessary amount
- q.s. extra grated coconut to decorate
Instructions
- In a large mixing bowl, combine the grated coconut and sugar.
- Add the egg whites and vanilla essence, and mix well until uniform.
- Stir in the cornstarch to form a slightly sticky dough.
- With clean hands, roll small portions of dough into balls and flatten into discs about 1/4 inch thick.
- Place the discs on a baking tray lined with parchment paper, leaving space between them.
- Preheat the oven to 180°C (350°F) and bake the discs for 15-20 minutes until golden brown.
- Remove from the oven and cool completely on a wire rack.
- Spread a generous amount of dulce de leche on one disc and sandwich with another disc.
- Roll the edges in extra grated coconut for decoration.
Notes
For a deeper flavor, substitute white sugar with brown sugar. To make the cookies lighter, use aquafaba instead of egg whites. For a gluten-free option, replace cornstarch with tapioca starch. Don't skip the extra grated coconut for coating; it adds delightful texture. Store cookies in an airtight container for up to 5 days or freeze for 2 months. Enjoy with coffee or tea!
Nutrition
Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Calcium: 2mg | Iron: 4mg
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