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Gluten-Free Coconut Meringue Cookies
Airy meringue-style cookies with whipped egg whites, coconut flakes and psyllium on a rice-and-cornstarch base. Dusted with coconut flour, crisp and tender.
10 min prep / 30 min total
169 kcal
7.6g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 3egg whites
- pinchsalt
- 40 gcoconut flakes
- sugar
to taste, divided between whites and yolks
- 3egg yolks
- 1 tsplemon juice
- 40 grice flour
- 40 gcornstarch
- 2 tsppsyllium husk
- coconut flour
for dusting
Instructions
Whip 3 egg whites with a pinch of salt to soft peaks, then whisk in 40g coconut flakes and half of the sugar.
Beat 3 egg yolks with the remaining sugar until pale, then fold the whites and yolks together with 1 teaspoon lemon juice.
Stir in 40g rice flour, 40g cornstarch and 2 teaspoons psyllium husk until smooth.
Spoon onto a lined tray and dust each cookie with coconut flour.
Bake at 180°C for 12- until set, then cool on the tray.
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