Coconut Kisses Recipes

Steps:

• Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut., Drop by rounded tablespoonfuls 2 in. apart onto a parchment-lined baking sheet. Bake at 325° for 18-20 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.

Steps:

• Beat egg whites and sugar. Fold in corn flakes, nuts, and coconut. Add vanilla.
• Drop from teaspoon onto well-greased cookie sheet. Bake in moderate oven(350 degrees) 15-20 minutes.
• Place pans on damp towel; remove cookies immediately with spatula.
• If cookies stick to pan, return it to oven to soften.
• Granulated sugar may be used instead of brown sugar.

Steps:

• Beat egg whites until they stand in peaks.
• Gradually add sugar, beat again until stiff.
• Carefully fold in coconut.
• Drop by teaspoonful on a cookie sheet covered with parchment paper and sprayed with veggie spray.
• Bake in a 250°F oven for 25 minutes.
• Do not preheat oven.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

Steps:

• Heat oven to 300°F.
• Beat egg and milk with whisk in medium bowl until well blended. Stir in coconut. Let stand 5 min.
• Spoon into 40 mounds on well-greased baking sheets, using heaping teaspoonful coconut mixture for each. Press nut into center of each.
• Bake 18 to 20 min. or until golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

Steps:

• Preheat oven to 360 degrees. Whip the egg whites until foamy. Add the sugar and whip until stiff but not dry. Fold in the confectioners' sugar, coconut and lemon zest. Place in a double boiler or in a metal bowl over barely simmering water. Stir constantly until the mixture is hot. Stir in the flour.
• Line two baking sheets with parchment paper. Using heaping teaspoons full of the batter, spoon the cookies onto the baking sheets, placing them 2 inches apart. Bake until the cookies are golden brown, about 15 minutes. Transfer to a rack to cool.