Coconut Nest Cookies

Name: Coconut Nest Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 1 teaspoon dark rum or vanilla; 4 larges egg whites, at room temperature; 20 servings Egg-shaped candies or jelly beans; 0 teaspoons salt; 177 milliliters sugar; 355 milliliters sweetened shredded dried coconut

Need a gluten free, dairy free, and fodmap friendly dessert? Coconut Nest Cookies could be an excellent recipe to try. This recipe serves 20. One portion of this dish contains roughly 1g of protein, 2g of fat, and a total of 70 calories. A mixture of cream of tartar, coconut, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut two pieces of cooking parchment to fit two 10- by 15-inch baking sheets. With a pencil, draw 10 evenly spaced 2-inch circles on each piece of parchment.

Equipment you will use

Baking Sheet

Place each, marked side down, on a baking sheet.

Equipment you will use

Baking Sheet

In a large bowl or the bowl of a standing mixer, with a hand-held mixer or the standing mixer's whisk attachment, beat egg whites and cream of tartar at high speed until foamy.

Ingredients you will need

Cream Of Tartar

Egg Whites

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Blender

Whisk

Bowl

Add salt and beat until stiff peaks form, 2 to 4 minutes. Gradually add sugar, beating mixture until sugar has dissolved completely (rub a little between your fingers to check; if it feels gritty, sugar is not dissolved) and mixture is glossy, thick, and very billowy, 2 to 5 minutes. Beat in rum, then gently fold in coconut.

Ingredients you will need

Coconut

Sugar

Salt

Dry Seasoning Rub

Rum

Mound mixture in 3- to 4-tablespoon portions in marked circles. Using a spoon, make a shallow depression in the center of each so it resembles a nest.

Bake cookies in a 250 regular oven (convection not recommended) until light golden, about 1 hour, switching pan positions halfway through baking. Turn oven off, leaving cookies inside, and let stand until dry and firm to the touch, about 2 hours longer.

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