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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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The trick to making these cookies is to go low and slowboth on the stove-top and in the ovento prevent the egg whites from scrambling. Ingredients:
2 1/2 cups unsweetened shredded coconut |
4 large egg whites |
2/3 cup sugar |
1 teaspoon vanilla extract |
1 teaspoon food-grade pure rose extract (not rose water); optional |
red liquid food coloring |
white sanding sugar |
Directions:
1. Cook first 3 ingredients in a medium saucepan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
2. Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
3. Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
4. Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
5. Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.
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