Coconut Snow Balls // Cookie Week!
Light, intensely coconutty little cookies with crisp shells and moist centres.
Serves: 20-24 cookies
  • 2 egg whites
  • Few drops of lemon juice
  • ⅓ cup (75g) caster sugar
  • 1½ cups (150g) dessicated coconut
  • 1 tsp vanilla extract
  1. Preheat the oven to 200F/100C, and line two baking sheets with baking paper.
  2. 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.
  3. Continue to whisk and gradually sprinkle in the sugar until the mixture turns very glossy and reaches stiff peaks.
  4. 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).
  5. 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.
Recipe by The Sugar Hit at