Baking pans
Parchment Paper
3 tbsp cookie scoop
Kitchen Aid Mixer
Spatula
- 3 large Egg whites room temperature
- 1 pinch Kosher salt
- 3/4 cups White sugar
- 1 1/2 tbsp Honey
- 2 1/2 cups Coarse unsweetened coconut
- 3 tbsp Potato starch
Preheat your oven to 325 F. Beat egg whites with a pinch of salt until soft peaks form, 2 minutes.
Gradually beat the sugar and honey into the egg whites until stiff shiny peaks form, 2 minutes.
Gently fold in the coconut and potato starch until completely combined.
Using a 3 tablespoon cookie scoop, drop the batter onto lined baking sheets. The cookies will double in size, so ensure they are well spaced.
Bake for 15 minutes, switching the baking pans half way.
Calories: 119kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 377mg | Potassium: 85mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg