Coconuts with cottage cheese

1. We put the egg whites in the refrigerator in advance to cool for about 20 minutes, since room temperature proteins are quite difficult to beat into a foam.

2. Turn on the oven at 180-200 degrees Celsius, depending on the power of the oven and the selected baking mode.

3. Place the cooled proteins in a deep bowl and using a mixer at high speed beat them into a thick white foam. At the same time, gradually add powdered sugar to the bowl in small batches. When removing the beaters of the mixer, the protein foam should reach for them in the form of sharp peaks.

4. Separately, knead the cottage cheese and mix it with a spatula or spoon into a bowl with whipped whites. This should be done carefully, without letting the protein foam fall off. In this case, unsweetened cottage cheese will be needed, but you can also use curd mass or curd curds.Then you need to adjust the amount of powdered sugar in the recipe. The cottage cheese should be pre-rubbed (if necessary, if it is in grains) through a fine sieve for a homogeneous consistency.

5. Coconut chips are also poured into a bowl and stir it in the dough with careful movements.

6. Add vanilla to the dough for flavor (you can replace it with vanilla sugar, but then put a little more).

7. Put parchment paper on a baking sheet and with a teaspoon or dessert spoon, previously soaked in water, carefully transfer the dough to the parchment in the form of small balls. Since the dough is quite soft, the balls are not smooth and round, but a little with uneven edges. But this does not affect the excellent taste of these cookies in any way.

8. Put the baking sheet in the preheated oven for 10-15 minutes, depending on the size of the coconuts. They bake very quickly, as soon as they are browned, take them out immediately.

Bon appetit!