Coconuts

Coconut cakes are most commonly made with coconuts. They are easy to make and have a really short and simple composition. I make my egg white coconuts with sugar, egg whites, and shredded coconut. It’s butter-less coconuts.

Components

Four medium egg whites, or almost half a cup,

Three cups (300 g) of finely shredded coconut, little more than half a cup (150 g) of caster sugar, a few drops of almond or vanilla oil, and a pinch of salt

Coconuts recipe

My glass holds 250 milliliters. You may eat egg whites right out of the refrigerator.

They could be at room temperature as well.

The ingredients I used in the recipe and the size and amount of coconuts I cooked were taken into account when calculating the number of calories.

I made 38 3.5 cm-diameter coconut cookies out of the portion of ingredients provided. The oven’s center rack can be used for either top or bottom baking of cookies, and the temperature for baking is 180 degrees.

Cooking time: 15-20 minutes.

Cakes made from coconuts offer only benefits. There aren’t many ingredients used to make them. For people following a dairy- and gluten-free diet, they are perfect. They’re easy to make and go together quickly, so get your kids involved in the preparation process. The finest use for the egg whites after the yeast dough is in these handmade coconuts.

Coconuts

The better your eggs are, the fresher they are. If the white of the egg is runny, it was not fresh. The protein ought to resemble a gel and be compact. Thoroughly separate the whites from the yolks. Egg yolks should be saved for a different recipe. I suggest making my poppy seed cake recipe. Transfer the egg whites into a dry and clean plate, making sure there is no trace of yolk. Select a metal or glass container. Grease residues are typically harder to thoroughly clean from plastic bowls.

You can obtain around 140 grams, or half a cup, of protein from four medium-sized egg whites. Beat the egg whites and add a tiny teaspoon of salt.

Using a mixer, beat the egg whites at a lesser speed at first, then gradually increase it. To avoid puncturing the air bubbles, beat the egg whites for no more than two minutes. The foam in a bathtub resembles a puffed egg white that is ready for sugar to be added.

Put some sugar in it now. Blend the egg white on high speed after each spoonful until the sugar is fully dissolved and blended with the froth. Add one tablespoon at a time and mix everything for at least one minute. Add half a cup of caster sugar in this manner. A smooth, dense, and incredibly glossy protein mass should form at the end of whipping.

The stiff meringue mixture should be gently stirred into the whipped egg white after a few drops of almond or vanilla flavoring or oil have been added. Finely shred three cups of coconut. About 100 grams make up one 250 ml glass.

All three cups of shreds can be added at once. But typically, I add a glass of shavings. Gently stir the mixture. I add another glass and mix once more. I add a third cup of shavings at the end. It’s ready when I stir. Coconuts can be quickly generated from such a pile.

All of the coconuts ought to fit on a single, sizable oven tray or drawer. Line a baking tray with parchment paper. Using a spoon, remove the coconut mixture.

Using your hands, roll the mixture into walnut-sized balls or spoon it directly onto the paper. The balls might not have any shape and the mass would be sticky. Arrange these coconuts side by side on a piece of paper.

With the top/bottom baking option selected, place the coconut tin on the middle rack of an oven that has been preheated to 180 degrees. Bake the coconuts for up to 20 minutes. After just 15 minutes of baking, verify that they are not overcooking. Coconuts should be toasted, but not burned. After baking, coconuts can be taken out of the oven right away.

Should the coconuts not be consumed on the day of baking, I suggest putting them in a haversack or a kitchen cupboard, or wrapping them first in breakfast paper and then in a standard bag or breakfast bags (you may store them for up to 4 days).

The aniagotuje.pl website served as the source of inspiration for the coconut recipe.

Savor your food.