Coconut cookies with lemon on egg whites

Name: Coconut cookies with lemon on egg whites
Total time: 1 h
Yield: 5
Ingredients: 70 g Wheat flour; 70 g Coconut flakes; 70 g Sugar; 25 g Honey; 2 Egg whites; 0.5 Lemons

Don't know what to do with egg whites? Bake these cookies. Recently I have been collecting recipes that require not the whole egg, but only the whites. I cook a lot of things that only require yolks, but where to put the remaining whites after that is a big problem. Fortunately, unlike the same yolks, they can be stored for quite a long time. You can simply keep squirrels in the refrigerator for up to 5 days in a hermetically sealed container, and in the freezer for up to 3-4 months. Once defrosted, they whip up just as well as fresh.

54

4758

Emma Smith

Recipe author

Coconut cookies with lemon on egg whites

Calories

219kcal

Protein

5g

Fat

9g

Carbs

30g

*Nutrition per serving

Ingredients

Servings: 5

70g

70g

70g

25g

2

0.5

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Prepare the ingredients. To make protein coconut lemon cookies, we need egg whites, coconut flakes, flour, sugar, lemon juice and lemon zest, honey and salt.
STEP 2
Beat the pre-cooled egg whites with salt into a fluffy (but not strong) foam. Without ceasing to beat, gradually add sugar and lemon juice. Beat until a thick, stable mass forms (to peaks).
STEP 3
Add coconut, lemon zest and honey. Stir until smooth.
STEP 4
Sift the flour.
STEP 5
Add flour to the protein mixture.
STEP 6
Beat everything again until smooth. You should get a thick dough.
STEP 7
Place the dough in the refrigerator for 20 minutes. Line a baking sheet with baking parchment and grease it with butter. Use a pastry syringe to pipe small cookies. You can also spoon out the dough with a regular spoon. Bake coconut cookies for about 25 minutes at 160°C.