Saturday, April 17, 2010
These have got to be the perfect "quick spring treat"! They are so light and fluffy and have only 4 ingredients!!!
Egg whites are pretty amazing... Who knew you could use a hand mixer and turn them into creamy, gooey, wonderfulness? My first exposure to making egg-white cookies was in a food science lab in college. We were studying eggs and our teacher had us make cookies out of the left-over egg whites. HELLO! I did not know that you could make cookies out of egg whites, much less cookies that are this tasty. I've been thinking about them ever since and finally decided to look them up in my Better Homes and Gardens cook book, and sure enough, there was a recipe. I added coconut for the extra "spring" touch and they turned out wonderfully! And the great thing is, you don't have to feel toooo guilty because they really aren't as fattening as most other cookies, I promise! :)
Better Homes and Gardens Cook Book
2 egg whites
1/2 teaspoon vanilla
2/3 cup sugar
1 1/3 cup coconut flakes
Preheat the oven to 325 degrees. Lightly grease a cookie sheet; set aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold coconut flakes into the beaten egg white mixture.
Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for about 20 minutes or until edges are light brown. Transfer to a wire rack and let cool.