Coconut Cookies
Chewy cookies with crispy edges and a dark chocolate base.
Servings: 22 cookies
Equipment
Ingredients
- 30 grams butter salted
- 200 grams desiccated coconut unsweetened
- 150 grams cane sugar
- 3 egg whites 100 ml
- 2 tablespoons maple syrup
- 200 grams dark chocolate
Instructions
- Melt the butter and sugar in a small saucepan on medium heat.
- Once the butter is melted, add the shredded coconut and egg whites.
- Stir to combine and remove from the heat.
- Allow the mixture to cool for 30 minutes in the fridge.
- Preheat the oven to 180°C fan (356°F).
- Measure the dough into 20-gram balls.
- Shape them into rounded cookies and space them out on a lined baking tray.
- Bake for 13-14 minutes until golden brown.
- Transfer to a wire rack.
- Once cool, melt the dark chocolate and transfer it to a small bowl.
- Use a toothpick to dip each cookie into the dark chocolate.
- Wipe off the excess on the corner of the bowl.
- Leave to set on parchment paper.
- Repeat with the other cookies.
Video
Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 21mg | Potassium: 126mg | Fiber: 2g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg
