Almond-Coconut Twinkles
Submitted by Bop
Light, tender coconut cookies with almond extract and egg whites. Golden drop cookies that bake up delicate and crisp in just 12 minutes.
YIELD
3 dozenPREP
10 minCOOK
12 minREADY
22 minEgg whites provide structure without heaviness, creating cookies that practically melt on your tongue.
Shredded coconut adds chewy texture and tropical sweetness while almond extract delivers aromatic depth.
The key is baking just until edges turn pale golden, then cooling on the sheet so they finish setting without overbaking.
Baking Tips
- Use unbeaten egg whites straight from the bowl for the right consistency
- Drop cookies with space between them as they spread slightly during baking
- Watch closely near the end of baking time as these go from perfect to overbaked quickly
- Cool completely before storing to maintain crisp texture
Ingredients
Directions
BAKE at 375℉ (190℃) for 10 to 12 minutes.
MAKES about 3 dozen cookies.
Sift together the flour, baking powder, and salt.
Cream butter and gradually add sugar, creaming well.
Blend in egg whites, vanilla and almond extract; beat well.
Add coconut and the dry ingredients.
Mix well.
Drop by rounded teaspoonfuls onto greased baking sheets.
Bake at 375℉ (190℃) for 10 to 12 minutes until delicate golden brown.
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