It’s Day #4 of Cookie Week, and we’re nearing the end of this sugar-and-butter-fuelled ride. Today, I’m sharing a beautifully light, utterly Christmassy, Coconut Snow Ball cookie!
These are so easy to put together, perfect for doing with kiddos, and they turn out looking so festive and fun. There’s just something about the holiday season that calls for a snowy theme, right? Excuse me while I stuff my fingers in my ears and sing loudly as people try to tell me that it’s the middle of summer.
The key to getting these to turn out beautifully white is two-fold. The first is to add a couple of drops of lemon juice to the egg whites as you’re whisking them; don’t ask me why this works, it just does. The second is to bake them at a very low temperature for a pretty long time.
This allows the cookies to cook through, but without caramelising at all, and that way they remain as white and pure as the driven snow!
These are the last original Sugar Hit recipe for Cookie Week, but stay tuned because tomorrow is going to be a MAJOR holiday cookie round-up! I hope your December is coming along swimmingly – is it just me, or is this Christmas positively racing up on us?
Also, thanks so much to everyone joining the virtual cookie swap fun on Instagram for #sugarhitcookieweek! There have been some absolutely crazy beautiful entries! And don’t forget to check out my Cookie Week Pinterest Board!
- 2 egg whites
- Few drops of lemon juice
- ⅓ cup (75g) caster sugar
- 1½ cups (150g) dessicated coconut
- 1 tsp vanilla extract
- Preheat the oven to 200F/100C, and line two baking sheets with baking paper.
- Place the egg whites into a large bow, or a stand mixer and beat to whisk the whites. Beat until they reach soft peaks, and then add in the lemon juice.
- Continue to whisk and gradually sprinkle in the sugar until the mixture turns very glossy and reaches stiff peaks.
- Add the coconut and vanilla to the egg whites, and fold until just combined. Dollop two-tsp sized rounds of the mixture onto the baking trays (or use a small ice cream scoop).
- Bake the cookies for 45 minutes to 1 hour, or until the cookies are dry to the touch and release easily from the baking paper. Cool completely on a wire rack, and then store in an air tight container for 2-3 days. These freeze fantastically.