Polish Coconut Cookies
Delightful treats with a chewy texture and sweet coconut flavor, perfect for snacks or desserts.
Ingredients
Main Ingredients
- 2 cups shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites
- to taste Powdered sugar for dusting for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together shredded coconut, sweetened condensed milk, vanilla extract, flour, and salt until well combined.
- In a separate bowl, whisk egg whites until soft peaks form.
- Gently fold the egg whites into the coconut mixture until no streaks remain.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
Baking
- Bake for 15-20 minutes or until the edges are golden brown.
- Remove from the oven and let cool.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for 3-5 days. For longer storage, freeze them with parchment paper between each cookie. Optional: add a pinch of cinnamon or almond extract for extra flavor.