Coconut Meringue Cookies

I’ve been baking lots of gluten-free butter cookies lately, experimenting for Passover — using our family “fannies” or butter cookies as a base. But because the recipes use egg yolks I had a ton of whites left over. So …… I’ve also been experimenting with meringues (see how-to whip egg whites) and decided to use some for cookies. These coconut cookies are not only an easy way to use meringue but they are tender and sweet and perfect for Passover.

Here’s how: mix 2 cups of meringue (recipe below) with 1-1/2 to 2 cups shredded coconut (amount depends on the size of the shreds: you need enough to form a soft “dough”). Place blobs of the dough (about 1-1/2 inches) on a parchment lined cookie sheet. Preheat the oven to 325 degrees. Bake for 15-22 minutes or until lightly browned. Some people prefer these very light color; we like them honey colored.

I’ve now made these cookies several times. The less coconut you use, the softer and flatter the cookies will be. But either way, the cookies are tender, sweet and oh so tasty!

Meringue:

• 4 large egg whites at room temperature

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 1 cup sugar

• 3/4 teaspoon vanilla extract

Beat the egg whites in the bowl of an electric mixer with whisk attachment set at medium speed until the mixture is foamy. Add the lemon juice and salt and beat, gradually increasing the speed, until soft peaks form. Gradually add the sugar and continue to beat, gradually increasing the speed to high, until the mixture stands in stiff, glossy peaks. Stir in the vanilla extract.

Coconut Cookies

Almost everyone I know is baking more these days.

Me too.

Also, everyone I know is complaining about gaining weight from all the stuff they are baking.

Me too.

But, okay, this Covid thing will be over one day and I can go on a diet then.

In the meantime I am baking more.

Because of all the extra baking I needed to branch out a little. I was overloaded with my usual Grand Finale cookies, Fanny cookies and peanut butter cookies. It’s like watching Casablanca or Tree Grows in Brooklyn again. I love those movies and have seen them a zillion times and will watch them again. But enough is enough — for a while anyway.

So I decided on coconut cookies. These are really really good. One of the grandkids said they are better than all the others.

That is a huge endorsement!

The recipe calls for shredded coconut but I actually used Bob’s Red Mill coconut flakes instead, because I happened to have some. But I’ve made them with shredded coconut too. Good either way.

Glass of milk — iced tea — iced coffee. Your choice.

Coconut Cookies

• 1 cup butter

• 3/4 cup sugar

• 3/4 cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 cup quick cooking oats

• 1 cup shredded coconut

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• confectioners’ sugar, optional

Preheat the oven to 350 degrees. Place the butter, sugar and brown sugar in the bowl of an electric mixer. Beat at medium speed for 2-3 minutes or until thoroughly blended. Add the eggs and vanilla extract and beat for another minute or until well blended. In a separate bowl, mix the flour, oats, coconut, baking powder, baking soda and salt until the ingredients are evenly distributed. Add this mixture to the butter mixture and beat for about 2 minutes or until well blended. Place blobs of dough about 1-inch in diameter (heaping tablespoon) on ungreased cookie sheets, leaving space between dough for the cookies to spread. Gently tap the tops of the dough blobs to flatten them slightly. Bake for about 12 minutes or until lightly browned. Let cool and decorate with sifted confectioners’ sugar if desired.

Makes about 30