Coconut without sugar

First of all, you need to turn on the oven at 180 degrees Celsius.

Now you can start cooking the coconut dough itself without sugar.

To begin with, whisk the protein into a fluffy foam. Since it is much harder to beat warm or room temperature protein, it is best to pre-hold it in the refrigerator for about 15-20 minutes. After that, the cooled egg white is whipped with a mixer at high speed until stable peaks - when the protein foam acquires a beautiful glossy shine and does not flow to the side if you tilt the bowl.

The next step is to sweeten the coconut dough. Since there is absolutely no sugar in this recipe, you need to replace it with something. In this role, some kind of sweetener, fructose or stevia syrup can act. Add it to your liking.

For flavor, add vanilla extract to the dough.

Next, pour corn starch in small portions and continue to beat the dough with a mixer at high speed.

Add coconut chips and stir the dough with a spoon, trying to evenly distribute the coconut throughout the dough.

The dough should be thick, but at the same time soft and plastic. We put it on the board and distribute it evenly over the entire surface. Then we cut out round-shaped cookies with an ordinary glass glass. It is better not to make very thin coconuts - they should feel the structure and airiness of the dough.

We put baking paper on a baking sheet and spread the formed round coconuts directly on it. Then put the baking sheet in the preheated oven for about 10-15 minutes, until the cookies are covered with a beautiful golden crust.

We cool the finished coconuts and serve them to the table with hot chocolate or delicious spicy cocoa!

Bon appetit!