Coconut cookies with lemon on proteins

Don't know where to put the egg whites? Bake these cookies. Recently, I have been collecting recipes in which not all eggs are needed, but only proteins. I cook a lot of things where only yolks are required, but where to put the remaining proteins after that is a big problem. Fortunately, unlike the same yolks, they can be stored for a long time. It's just that proteins can be kept in the refrigerator for up to 5 days in hermetically sealed dishes, and in the freezer for up to 3-4 months at all. After defrosting, they are whipped as well as fresh.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour

Coconut chips

Sugar

Honey

Egg whites

Lemons (juice and zest)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 21 % 13 g

Carbohydrates 67 % 41 g

292 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients. To make protein coconut cookies with lemon, we will need egg whites, coconut chips, flour, sugar, lemon juice and lemon zest, honey and salt.
Step 2:
Beat the pre-cooled proteins with salt into a fluffy (but not strong) foam. Without ceasing to beat, gradually add sugar, pour in lemon juice. Beat until a thick, stable mass forms (up to peaks).
Step 3:
Add coconut chips, lemon zest and honey. Stir until smooth.
Step 4:
Sift flour.
Step 5:
Add flour to the protein mass.
Step 6:
Beat everything again until smooth. You should get a thick dough.
Step 7:
Put the dough in the refrigerator for 20 minutes. Cover the baking sheet with baking parchment and grease it with butter. With the help of a pastry syringe, drop off small cookies. You can also spread the dough with a regular spoon. Bake coconut cookies for about 25 minutes at 160 ° C.

This cookie turns out to be something similar to the well-known "Coconut". But it turns out to be more airy and light precisely because of the absence of yolk in the composition.

A few more words about protein storage:

- raw proteins cannot be stored at room temperature for a long time, otherwise they will dry out and spoil;

- if the preparation of proteins is scheduled in a couple of hours, then you can leave them in such conditions in a plastic container with a tightly closed lid and in a dark place;

- whipped whites settle very quickly, so it's better to use them as quickly as possible;

- it is better to mix proteins into the rest of the ingredients manually with a silicone spatula, without the help of a mixer. You need to add proteins gradually, in small portions, gently and slowly stirring from top to bottom. It is the proteins that are mixed with the rest of the ingredients, and not vice versa. If you pour the dough into the whipped whites, they will immediately settle, and the dough will immediately lose its splendor.