from Simply Recipes
Makes about 18 small cookies
Prep time: 10 minutes
Wait time: 10 minutes
Cook time: 5-7 minutes
coconut: 1.25, sugar: .15, eggs: .20, applesauce: .05
Note: You must make this with unsweetened coconut or it just won't turn out the same. Also, if you choose a finely grated kind, you can save yourself a step and the washing of a food processor. If you're local, I found mine for a right good price at the River City Food Co-op in downtown Evansville.
2-2 1/4 C unsweetened coconut
2 large egg whites (about 1/3 C)
3/4 C sugar
2 Tbsp SMOOTH unsweetened applesauce
If you could not find finely grated coconut, throw your coconut in the food processor or a blender for about a minute. If your coconut is finely grated, don't worry about it. Mine was grated small and I put it in the food processor and noticed barely a difference after I'd pulsed it for a while.
Preheat oven to 425.
Put all ingredients in a pot, mix, and heat on low, stirring constantly, until the mixture is warm when you stick your finger in (about 120 degrees). I'm betting you could do this in 20 second intervals in the microwave, but I haven't tried it, so I can promise nothing.
Line a baking sheet with parchment paper or Silpat.
Elise at Simply Recipes piped hers onto the pan in neat little rounds. I plopped mine with a spoon. I'm a plopper.
Let them sit until they dry out just a bit. I left mine for about 10 minutes. Maybe you could skip this, but I don't know.
Bake for 5-7 minutes or until they become just golden on the bumpy parts. Mine went about 30 seconds too long, but they still tasted completely awesome--in fact, I rather enjoyed the brownier bits.
Let cool. Don't cover them with chocolate unless you want to be compelled to steal them from your children.
Elise says these store for several days. I can add that they also freeze perfectly.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com