2 1/2 cups sweetened shredded coconut
4 large egg whites
1/3 cup Taste of Niagara Strawberry Sugar
- 1/3 cup white sugar
White sugar (between 1/2 and 1 cup will be needed for coating cookies
Mix first 4 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
Scrape dough into a heatproof container. Cover dough. Chill for 5 hours in the refrigerator or for 1 hour in the freezer.
- Preheat oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
Measure out the dough into 1 tablespoon balls. (I use a cookie scoop, but a tablespoon will do. Roll into balls and cover with a t-towel.
One at a time, with your fingers, pinch the ball to form a 3-sided pyramid that ends in a point.
- Dip into white sugar.
- Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack.
- Store cookies at room temperature in an airtight container.