These white chocolate chip coconut cookies are soft, chewy, and packed with sweet coconut flavor. Made with a handful of ...

Pour the coconut flakes in a small bowl. Roll the cookie dough into 1-inch balls. Dip each ball in the egg wash, then roll ...

Immediately stir in cookie crumbs. Refrigerate 30 min. SHAPE into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted ...

Egg whites are also high in protein, which gives the cookies great structure and works as a binder to hold the shredded coconut together. If you want to impress guests by replicating Zingerman’s ...

Using your hands, roll the mixture into 18 balls, each weighing ... You can use honey in place of the coconut nectar, agave or maple syrup if you like, but the cookies will no longer be vegan.

Coconut icebox cake is made with layers of cookies, sweetened coconut, and pudding. Time in the fridge softens the cookies and lends the just-right balance of textures to this incredible dessert.

Shape into 1-inch (2.5 cm) balls. Roll* in coconut. Arrange on ungreased baking sheets, 2-inches (5 cm) apart. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire ...

These chewy chocolate balls are great as a treat and the filling in the middle can be adjusted to include any variety of nuts or spices. For the balls, put the palm sugar and 200ml/7fl oz of just ...