Four-Ingredient Gluten-Free Italian Coconut Cookies

These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 66 Calories

Ingredients

• ¾ cup white sugar
• 3 egg whites
• ¼ cup gluten-free all-purpose baking flour
• 2 ½ cups shredded coconut, divided

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.

Step 3

Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.

Step 4

Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.