Flavorful, crispy and only 5 ingredients, these coconut crisps are easy to make! Although they are gluten-free, you might not even notice. These beautiful thin crisps make a tasty treat alone, but could be dipped in chocolate or coated with your favorite nut butter. By the way, coconut is a great source of quick energy and good for your heart health. Once cooled store the crisps for a couple of weeks in an airtight container.
- 3 large egg whites
- 1 cup plus 2 tablespoons unsweetened dried shredded coconut
- 1/2 cup granulated sugar
- 1/4 teaspoon Kosher salt
- 3 tablespoons unsalted butter, melted more for greasing the pan
- Position the oven racks in the upper and lower thirds of the oven and pre-heat the oven to 300 degrees F. Line two baking sheets with aluminum foil, and spray the foil lightly but thoroughly with non-stick spray. As an alternative, you can use non-stick foil or line the baking trays with silicone sheets (Silpat).
- Mix the egg whites with the coconut, sugar and salt until well blended. Stir in the butter. Let the batter rest for at least 15 minutes to allow the coconut to absorb the moisture. You can cover the batter and store it in the refrigerator for up to 3 days. Stir the batter well. Drop level tablespoons 3 inches apart on the lined baking sheets. Spread the batter in a circle that is 3 1/2 inches wide and about 1/4 inch thick. Bake cookies for 20 to 25 minutes or until they are mostly golden brown on top. Rotate the sheets from front to back and top to bottom, about halfway through the baking time. If the cookies are not baked enough, they won’t be crunchy when they cool.
- Slide the foil sheets or silicone pads onto cooling racks and let the cookies cool slightly before removing. To keep them crisp, put the cookies in an airtight container as soon as they cool. They can be stored in an airtight container for a couple of weeks.