How to Make Delicious Crispy Coconut Cookies in a Non-Stick Pan Simple

How to make Coconut Cookies

• 1

  Whip the egg whites

  First, separate the egg whites from the yolks. The part used for making cookies is the egg whites.

  After separating, place the egg whites into a bowl, then add half a teaspoon of salt. Proceed to whip the egg whites using the egg beater at a low speed gradually increasing to high speed to stabilize the air bubbles. Once the egg whites start to foam, add 1/4 teaspoon of Cream of tartar, then continue whipping.

  During the whipping process, gradually add all 35g of sugar, whipping until the sugar is fully dissolved. Avoid pouring it all in at once as it will deflate the egg whites.

  Continue whipping until the egg whites become stiff peaks. Stiff egg whites are when you can lift the whisk and form a standing peak or when you invert the bowl without the egg whites flowing out.

  Note:

  • If you don’t have cream of tartar, you can substitute it with 5 – 7 drops of lemon juice.
  • And when using the egg beater, do not start at high speed as it will whip the egg whites quickly but can cause them to deflate easily.

  See details: How to whip egg whites at home

  

  

  

  
• 2

  Mix the coconut cookie batter

  Add 30g of flour to the whipped egg whites, mix the mixture well. Then, gradually add 80g of dried coconut.

  Next, use the folding technique as follows: Dip a rubber spatula vertically into the mixture, then scrape across the bottom, up the nearest side of the bowl, and finally over the top of the mixture (clockwise). At the same time, rotate the bowl a quarter turn counterclockwise and repeat the action from bottom to top.

  

  
• 3

  Frying the cake in a pan

  After preparing the cake batter, place a non-stick pan on the stove to fry the cakes. Scoop the batter into small balls as desired, then use a spoon to spread it evenly so that the batter is not too thick.

  Fry until one side of the cake is golden brown, then continue to flip it to the other side. When frying, keep the heat at the lowest setting. When the cake is golden and crispy on both sides, it means the cake is done.

  When the cake is done, the dry part will be dry, and it will be crispy when cooled.

  Note: If the cake batter is wet, you need to put it in the pan and fry it on the lowest heat to ensure the cake is dry.

  

  
• 4

  Final product

  The coconut cookies are crispy and evenly golden on both sides, looking very appealing. Additionally, the aroma from the coconut is extremely enticing. You can enjoy the cookies with a pot of hot tea!