Cloud Cookies: GF Coconut Bliss!

Whip up these delightful cloud cookies with sweet coconut and rich condensed milk for a gluten-free, chewy treat.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 250 kcal

Ingredients

14 oz package (396g) sweetened coconut
1/4 cup (60ml) sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 large egg whites
2/3 cup (133g) granulated sugar
1 cup (170g) chocolate chips
2 teaspoons coconut oil
2/3 cup (80g) finely chopped macadamia nuts

Instructions

Preheat oven to 325°F (160°C). Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, combine shredded coconut, condensed milk, vanilla extract, and salt. Mix until well combined.
In a separate medium bowl, beat the egg whites on medium speed. Slowly add granulated sugar over 3-4 minutes. Increase speed to high and beat until stiff peaks form (about 4-5 minutes more).
Gently fold the beaten egg whites into the coconut mixture until just combined. Scoop 1.5 tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes until lightly golden brown. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave at 50% power in 1-minute intervals, stirring between each, until melted and smooth.
Once cookies are completely cool, drizzle the melted chocolate over the tops. Sprinkle with chopped macadamia nuts. Let the chocolate set before serving.

Notes

- For best results, ensure your egg whites are at room temperature. - Do not overmix the batter once the egg whites are folded in; this keeps the cookies light and airy.
- Allow cookies to cool completely before drizzling with chocolate to prevent melting.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.