We love, Love, LOVE coconut. We use the coconut oil from Tropical Traditions for everything. We also use their coconut flour, coconut flakes and coconut chips. We even just toss coconut chips in a saute’ pan with no oil and turn to medium heat and toast raw coconut chips. It is an AMAZING snack.
Well, the other thing we love to do is try, share and EAT healthier treats made with coconut. That’s why these cookies that we are going to share with you today are super special. They are healthier, made with lower fat and calorie ingredients. Plus they are wheat and dairy free. It is the PERFECT treat, dessert, snack, craving crusher cookie in one delectable recipe.
So be prepared to be Crazy for Coconut too with this Crazy for Coconut Cookies!
Ingredients needed for Crazy for Coconut Cookies:
- 6 Egg whites
- 1/4 tsp xanthan gum (optional)
- 1 tsp vanilla
- 2 Tbsp Truvia (or 1/3 cup sugar)
- 1/3 cup coconut milk (optional)
- 1/3 cup chopped fresh cranberries or dried
- 1/3 cup chopped walnuts
- 1/3 cup chocolate chips
- 2 cups unsweetened shredded coconut
Instructions for Crazy for Coconut Cookies:
- Preheat oven to 350.
- Grab six eggs and divide the white and yolks. Place the yolks aside and put the whites into the bowl of a mixer. Sprinkle the 1/4 tsp of xanthan gum on top. This makes it so that the whites stay stiff after they have been whipped. It is what makes the cookies so fluffy. If you don’t have xanthan gum you can still make the cookies, the whites will just fall a bit more when you fold in the other ingredients.
- Beat egg whites until they are super stiff.
- Dump all the other ingredients on top of the egg whites and fold in until well combined.
- This recipe is very forgiving. You can leave out the cranberries, walnuts and chocolate chips if you just want a light and sweet coconut cookie.
- For the coconut milk I like to use the canned kind but you could also use the carton kind or heavy whipping cream. Or you can leave it out entirely. It just helps to add a nice creamy flavor. Have fun, play with it and find your favorite. 🙂
- Drop by spoonful’s onto a parchment lined baking sheet.
- Bake for 20 minutes or until tops start to turn golden.
- Enjoy!
These cookies are also a great alternative to classic cookies for cookie exchanges, parties, gatherings, potlucks, etc. EVERYONE will thank you, but those that are gluten-free will LOVE you. 🙂
You can print this recipe in a print-friendly version:
| CRAZY for Coconut Cookies (Wheat and Milk Free Recipe) | Print |
- 6 Egg whites
- ¼ tsp xanthan gum (optional)
- 1 tsp vanilla
- 2 Tbsp Truvia (or ⅓ cup sugar)
- ⅓ cup coconut milk (optional)
- ⅓ cup chopped fresh cranberries or dried
- ⅓ cup chopped walnuts
- ⅓ cup chocolate chips
- 2 cups unsweetened shredded coconut
- Preheat oven to 350.
- Grab six eggs and divide the white and yolks. Place the yolks into the bowl of a mixer. Sprinkle the ¼ tsp of xanthan gum on top. This makes it so that the white stay stiff after they have been whipped. It is what makes the cookies so fluffy. If you don't have xanthan gum you can still make the cookies the whites will just fall a bit more when you fold in the other ingredients.
- Beat egg white until they are super stiff.
- Dump all the other ingredients on top of the egg whites and fold in until well combined.
- This recipe is very forgiving. You can leave out the cranberries, walnuts and chocolate chips if you just want a light and sweet coconut cookie. For the coconut milk I like to use the canned kind but you could also use the carton kind or heavy whipping cream. Or you can leave it out entirely. It just helps to add a nice creamy flavor. Have fun, play with it and find your favorite. 🙂
- Drop by spoonful's onto a parchment lined baking sheet. Bake for 20 minutes or until tops start to turn golden.
Laurinda
I don’t know if you realize it, but your instructions say to add the yolks to the mixing bowl. That’s not right, is it?
Cassie
No, sorry about that! We meant to say whites. 🙂 I have edited it to fix it and it is right now. 🙂 Thanks for brining it to my attention!
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