Well you may have noticed that I have neglected this little food blog of ours over the past two months. We are thrilled to be pregnant with our third child and with that has come some pretty severe morning sickness (more like all day sickness). Anyway, I will blog when I can and hopefully be back up soon.
My sweet hubby made these cookies after I mentioned that they sounded good. What a man, and so so helpful while I've been sick! They were delicious. Enjoy!
Recipe: (Makes 12 cookies)
Ingredients:
2 egg whites
2 tablespoons honey
1/2 teaspoon vanilla
2-1/2 cups (loosely packed) shredded, sweetened coconut*
2 tablespoons Pamela's Gluten Free baking mix (or 2 tablespoons of All Purpose flour)
Directions:
1. Preheat oven to 300'F. Mix the egg whites, honey and vanilla together in a bowl with a fork.
2. To the wet mixture, add the coconut and GF baking mix (or AP flour if you're using that), stir to combine.
3. Using a small cookie scoop (or two spoons) place on a cookie sheet lined with parchment paper.
4. Bake at 300'F for 20-25 min. Cookies should be well browned on the bottom and tops but still be a little soft to the touch.
*Edited to add: be sure to use sweetened, shredded coconut that is intended for baking, such as Baker's brand
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2 comments:
so i tried making these the other night and they were so dry... am i missing something? should there be any oil at all?? LOVE your blog and love sharing it with friends! thanks for all your inspiration!
and fun to be pinning along side you - love our style too! congrats on your newest handsome guy! - erin stewart (from BSF sacramento!)
Hi Erin!
There is in fact no oil in the recipe. What type of coconut did you use? If I remember correctly ours was a sweetened coconut and it was a type intended for baking. The package may say moist, sweetened, for baking, or all the above. The sweetened type offers a great deal of moisture compared to the drier, unsweetened coconut.
I appreciate your feedback!
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