Recipe by Chef Pepe



Yields- Several Dozen




8 oz. Egg Whites

1 lb. Sugar

1 oz. Cream of Tartar

1/2 tsp. Vanilla Extract

2 Tbsp. Flour

1 lb. Shredded Coconut

Coconut Milk, as needed

a few shaving of Fresh Nutmeg



Method; In a mixer with the whip attachment, beat the egg whitesd and cream of tartar until soft peaks form. On high speed, gradually add sugar and vanilla, on low speed, fold in remaining ingredients. Lightly grease the cookie sheets . There are two ways to form the cookies. Use a small scoop to portion our balls, or use a pastry bag and large star tip to pipe them out. Bake at 325 degrees F. for 20 minutes, or until lightly browned. Quickly remove from the sheets with spatula and let cook on a cooling rack.



Chefs Note: Our Whole Nutmeg is the finest available! Its amazing in cookies, Mashed or Au Gratin Potatoes and its always in the cabinet! I store mine in a small tin container, it stays fresh for a very long time.

Our Certified Chefs have searched the planet for the best vanilla and gourmet seasonings. Find better Vanilla and we will buy it from you !



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