Crocuses are making their presence known, pushing up through bits of ice and layers of fallen leaves, and I’ve got three beautiful yellow and red-streaked tulips blooming. I think it must be spring. That means it’s time to bake crisp, crunchy, coconut cookies! These light, slightly chewy little nibbles are perfect for baby and wedding showers or when a friend stops by for coffee.
The little cookies are fast to throw together. I promise. Spring flowers remind me of how much I have to do to get my garden ready for summer. But it’s okay to take a little time out to bake sweet coconut cookies.
Coconut Dainties Recipe
2 egg whites
1 cup sugar
2 1/2 cups unsugared cornflakes
1/2 cup chopped walnuts
1 1/2 cups flaked coconut
1 tsp vanilla extract
Preheat oven to 325°F.
Beat egg whites on medium high, or mark four on your mixer, until creamy but not frothy and before they make peaks.
Add the sugar a little at a time until incorporated.
Lower speed to medium and add cornflakes. Break up thoroughly. Add walnuts, coconut and vanilla. Mix until batter forms into a ball.
Spray nonstick baking sheet with cooking spray. Drop batter on sheet in teaspoons. Bake 15-18 minutes. Carefully remove from baking sheet immediately after with thin spatula.
Makes 36 dainties.
My wine guru, Stephanie Davis, tells me that yes, there is even a wine to pair with coconut cookies. Since this recipe has a fun name and only six ingredients, Stephanie suggested a festive, happy wine to go with them. Moscato wines are still popular and a classic style from the Piedmont region of Italy, Moscato d’Asti, is light, sweet, refreshing and perfect for these dainties. Chill the bottle before you start preparing your sweet treats, serve the wine cold, and enjoy the fruits of your not-so-laborious efforts.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.