I think that other reviewers that ended up with a runny mess fell victim to a flaw in how this recipe is written: it doesn't say HOW whipped the egg white needs to be. If you simply beat the egg white, no dice. It must be beaten to stiff peaks; then it will have enough body to bind the mixture. Also used Silpat sheet liners (no need to grease or flour them) and the cookies came off no problem and could be cooled on the sheets. Used sweetened coconut, and the cookies weren't too sweet. Very nice, chewy and satisfying (despite using coconut that was a little old because I felt guilty tossing it out!). Now that I've made these many times, would add these changes: four teaspoons vanilla, no almond extract (why should a pile of coconut taste like almond?), and, cook a few minutes longer than called for, until the bottoms are nicely golden brown. If you pull them when they look really perfect and only lightly golden on the bottom, they will be too sticky and soft the next day, not a nice texture at all. Plus, the browner bottoms have a delicious, caramel-like taste!
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I think that other reviewers that ended up with a runny mess fell victim to a flaw in how this...