Under no circumstances can you use reduced fat coconut for this recipe. Even subbing a portion of the coconut with the reduced fat kind will result in a dough that doesn't want to hold together or cookies that are too dry to be good.
If you want a more smooth cookie surface, use 2 cups. If you want a crunchy cookie surface with lots of crevasses, use 2 1/4 cups.
- 1/3 cup (60g) egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs)
- 3/4 cup sugar (5 1/2 oz, 150g)
- 2 to 2 1/4 cups medium grate unsweetened coconut (5.5 to 6.17 oz, 150-175g)
- 5 teaspoons smooth, unsweetened applesauce (regular or baby food)
1 Heat oven to 425°F. Line a baking sheet with parchment or silicone mat.
2 Pulse the coconut: Place the unsweetened coconut in a food processor. Pulse for 60 seconds.
3 Heat and mix ingredients: Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.
Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).
If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.
4 Pipe mounds onto baking sheet: Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other.
Alternatively, form mounds with a 1 tablespoon sized scoop.
Let the formed cookies dry out for about 15 minutes before baking.
5 Bake: Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.
6 Cool: Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.
Store in a covered box for up to 5 days at room temperature.