Coconut Meringue Cookies (Czech Kokosky)

• 分量: 20 servings
• 調理時間: 30 minutes
• 総時間: 50 minutes

材料

2 egg whites

1/2 cup granulated sugar

1 cup shredded coconut (unsweetened)

手順

Prepare a double boiler for whisking the egg whites: You'll need two stainless steel pots, one slightly larger than the other. Pour about 1 inch of water into the larger pot and place the smaller pot inside it, ensuring the bottom of the smaller pot does not touch the water. Put both pots on the stove and turn the heat to high. Once the water starts boiling, the rising steam will heat the smaller pot. When the smaller pot is hot, reduce the heat to a hardly simmer.

Pour the egg whites into the warmed top pot and begin whisking with a handheld electric mixer with whisk attachement. Start at a low speed, gradually increasing it. As you whisk, slowly add the granulated sugar. Monitor the temperature to ensure it doesn't get too high, as the egg whites should not boil. The egg whites should be comfortably warm when you dip your pinkie in.

Whisk until the sugar has fully dissolved and the meringue is set and beautifully glossy.

Remove the top pot with the meringue and fold in the shredded coconut. Gently stir the mixture by hand until well combined.

Prepare the baking sheet by lightly greasing its surface, particularly around the edges. Place parchment paper on top and press it down so it adheres to the greased surface. Then, lightly grease the paper itself and dust it with a thin layer of flour. This will prevent the coconut cookies from sticking, allowing them to be easily removed after baking.

Using two spoons, shape the meringue mixture into small snowball-like mounds, approximately 1 ½ inches (4 cm) in diameter.

Bake the cookies in a preheated oven at 340 °F for 5 minutes. Then, reduce the temperature to 260 °F and continue baking for another 15 minutes, until the cookies are lightly golden on top.

栄養

• カロリー: 44 kcal
• 脂肪総量: 2 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 0.12 g
• ナトリウム: 17 mg
• 炭水化物総量: 7 g
• 食物繊維: 0.2 g
• 糖質総量: 7 g
• タンパク質: 0.5 g