Coconut Cookies (Coquitos)
How do you make homemade coconut coquitos?
Mix shredded coconut with sugar and add egg whites until combined. Let the mixture rest for 5 minutes to hydrate the coconut. Shape the coquitos with a piping bag or spoon on a baking tray and bake at 200°C for 10–15 minutes, until golden. Let them cool completely before serving.
These cookies always remind me of my dear mother, who loved something sweet after every meal. When I make them, I think about how much she enjoys them because they are like little sweet bites. I love them because I make them whenever I have cooked something with egg yolks and have leftover whites, so nothing goes to waste. In 20 minutes, we have a delicious and indulgent little treat.
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Servings: Makes about 15–20 coquitos
Ingredients
- 150 g dried shredded coconut
- 100 g fine cane sugar
- 90 g egg whites (about 3 eggs)
Instructions
To make these coconut delights, place the shredded coconut and sugar in a bowl.
Mix with a spoon.
If desired, sprinkle in a little vanilla powder or cinnamon. Mix.
Add the egg whites and mix carefully until you get an even mixture.
Stir well and let it rest for about 5 minutes so the coconut hydrates slightly and the flavors come together.
Preheat the oven to 200°C (390°F). Then transfer the mixture to a piping bag fitted with a star tip, or whichever tip you prefer. I recommend using a disposable bag, because plastic ones tend to break. Take the baking tray and line it with parchment paper. Shape the coquitos with the piping bag. If you do not have one, place small spoonfuls of mixture directly onto the tray.
Once the oven has reached temperature, bake for about 10–15 minutes, or until the cookies are golden.
Remove from the oven and let them cool completely before moving them, as they are very soft when hot and could break. They keep for up to 10 days in a cookie tin.
Enjoy your meal!
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- 150 g dried shredded coconut
- 100 g fine cane sugar
- 90 g egg whites (about 3 eggs)