Description
Delicious coconut drops, perfect for any sweet occasion!
Ingredients
Scale
- 1 spray nonstick cooking spray
- 4 large egg whites
- 1 3/4 cups (228g) powdered sugar
- 1/2 teaspoon lemon extract
- 1 (14-ounce) bag sweetened coconut flakes (3 1/4 cups), plus more as needed
Instructions
- Arrange the oven racks in the upper-middle and lower-middle positions. Line two rimmed baking sheets with parchment paper. Grease the parchment with a thin layer of cooking spray.
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a hand mixer or whisk, beat the egg whites until they hold stiff peaks, 4 to 6 minutes. Whisk in the powdered sugar until no lumps remain, then whisk in the lemon extract. With a rubber spatula, fold in the coconut until fully coated.
- Onto each baking sheet, spoon 15 portions of the mixture, spaced evenly apart. The coconut mixture should be thick and hold its shape when on the spoon and on the tray. If it spreads immediately when spooned onto the tray, fold in another 1/2 cup of coconut until it’s thick enough to hold its shape.
- Bake until the exposed coconut tips and edges of the drops along the pan are browned, 18 to 24 minutes. Let cool completely on the pan before serving, at least 30 minutes.
- Store leftover coconut drops in an airtight container for up to 5 days.
Notes
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- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drop
- Calories: 75
- Sugar: 10g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg