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Ingredients
Scale
- 3 tbsp water
- ⅔ cup granulated sugar
- 1 tbsp light corn syrup
- ½ tsp salt
- 14 oz sweetened shredded coconut
- 2 egg whites (room temperature)
- 1 tsp vanilla extract
- 8 oz vanilla candy coating or white chocolate (optional)
- ¼ cup colored sprinkles, pearls, or jimmies (optional)
Instructions
- Line two baking sheets with parchment paper.
- Combine water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, then remove from heat.
- Mix sweetened shredded coconut with the hot syrup until coated and cool for 20 minutes.
- Preheat oven to 375°F (190°C).
- Whisk egg whites and vanilla extract until foamy.
- Fold cooled coconut mixture into whipped egg whites gently.
- Scoop and shape into balls or heart shapes on baking sheets.
- Bake for 14 to 18 minutes until golden brown.
- Cool completely, then drizzle with melted candy coating and decorate.
Notes
Ensure egg whites are at room temperature for better volume.
Do not overmix when folding to maintain the airy texture.
Experiment with various toppings for a unique touch.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 100
- Sugar: 8
- Sodium: 50
- Fat: 4.5
- Saturated Fat: 2.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
- Cholesterol: 10