Here’s a chewy tropical treat that’s so easy to make you’ll think you’re forgetting something! I always make a big batch so there’s a lot to share but it’s just as easy to cut the recipe in half. Your family and friends will love the addictive chewy texture and you’ll love how easy they are to make!
Yield: 12 Cookies
2 egg whites
a dribble vanilla extract
1/2 cup brown sugar
small spoonful nutmeg
1 1/2 cups unsweetened shredded coconut
Preheat the oven to 350 degrees F. Whisk the egg white, vanilla, sugar and nutmeg together. Stir in the coconut and mix until it’s well coated with the egg white mixture.
Moisten your hands. Form a large heaping spoonful of the mixture into a loose stack on a lightly oiled baking sheet. You may leave it craggy and irregular or pat it a bit to even it out. Repeat with the remaining mixture leaving an inch or so between each pile.
Bake until golden brown, about fifteen minutes. When they’re done they’ll be firm to the touch but still a bit soft in the middle. When they first come from the oven they’ll be a bit crumbly but after twenty minutes or so of cooling they’ll firm up nicely. Patience!
Commercial chocolate sauces are a pale imitation of the real thing and usually don’t include any real chocolate. An old-school batch of real chocolate sauce is easy to make, easy to use and an easy way to saturate any treat with lots of rich, true, chocolate flavour. Try not to eat too much of this sauce straight out of the jar!
My favourite dessert is a thick slice of just-baked pie, with apples fresh from our local orchard, and still warm from the oven. But I’m always careful to save a thick wedge because I believe apple pie is at its best the next morning for breakfast. I prefer an easy-to-make butter pastry crust. Its secret is frozen butter, which adds flavour and is much easier than shortening to “cut” into the flour.