Coconut Peaks
Delightfully crisp on the outside and irresistibly chewy on the inside, Coconut Peaks are a simple yet indulgent treat that will transport your taste buds to tropical bliss. Made with sweetened shredded coconut, luscious condensed milk, and delicately folded egg whites, these golden peaks are baked to perfection for a light, airy texture. For an extra layer of decadence, their bases can be dipped in rich, velvety dark chocolate, making them utterly irresistible. Perfect for coconut lovers and ideal for gifting, these cookies come together in just 15 minutes of prep time and offer a stunning presentation with minimal effort. Whether enjoyed as a snack or served at festive gatherings, Coconut Peaks will quickly become your go-to favorite for a crowd-pleasing dessert.
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Recipe Information
Ingredients
- 300 grams Shredded sweetened coconut
- 200 grams Sweetened condensed milk
- 2 large Egg whites
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 100 grams Dark chocolate (optional, for dipping)
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, and vanilla extract. Stir well until evenly mixed.
In a separate bowl, add the egg whites and salt. Using a hand mixer or stand mixer, beat on medium-high speed until the egg whites start to form soft peaks.
Gradually add the granulated sugar while continuing to beat the egg whites, until stiff peaks form. This should take about 3-5 minutes.
Gently fold the beaten egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites; fold until just combined.
Using your hands or two spoons, shape the mixture into small mounds or peaks, roughly 2 tablespoons each, and place them on the prepared baking sheet, leaving some space between each peak.
Bake in the preheated oven for 18-20 minutes, or until the peaks are golden brown at the tips and edges.
Remove the tray from the oven and let the Coconut Peaks cool completely on the baking sheet.
If desired, melt the dark chocolate either in a microwave in short bursts or over a double boiler. Dip the bottom of each Coconut Peak into the melted chocolate and place them back on parchment paper to set.
Once the chocolate has hardened, serve the Coconut Peaks, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 28.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
