I was craving a coconut cookie, but was almost out of butter so I tried these. They did not disappoint. A little crunchy on the edges and soft and chewy in the middle... I followed some other's advice... I used 1/2 c ground almonds instead of the almond extract. (I liked the added texture that came from the almonds.) I threw in about 1/2 tsp of coconut extract. I didn't have cream of tarter so I substituted a good squeeze (1 tsp?) of fresh lemon juice. I upped the flour to 1/2 c and was very generous with my cups of coconut. I wasn't paying attention and I dumped the sugar into the flour/coconut mixture before I whipped the egg whites... Luckily I had only put in about 3/4 c, so I went ahead and whipped about 1/4 c into the whites, not sure why, other than peace of mind. I used a 2 tsp-ish cookie scoop and got 41 cookies. I baked them 10 min on the middle rack and let them finish on the top rack (about 8-10 more min). They browned up nicely, but were a little smoother in appearance than the photo. Next time I might try rolling them in a little coconut before I bake them, just for appearance. Love that they are a bit healthier than most. Will make them again. They would be heavenly with a whole almond on top and drizzled with chocolate!
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I was craving a coconut cookie, but was almost out of butter so I tried these. They did not...