Coconut Christmas Cookies

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 1 Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1 Pinch Salt
  • 5 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2 1/2 cups Coconut, unsweetened

• Other

  • Edible Gold Stars, optional
  • Gold Star on Toothpick, optional

Found on nourishandnestle.com

Ingredients

• 2 1/2 cups finely shredded unsweetened coconut
• 3/4 cup granulated sugar
• 2 large egg whites, lightly beaten
• 5 teaspoons pure vanilla extract
• Pinch of salt
• Confectioners sugar, for dusting
• Gold Star on Toothpick, optional
• Edible Gold Stars, optional

Directions

• Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart. If you are going to put the little stars on after they are baked, then poke a toothpick through the top so that after the trees are baked the toothpick holding the star goes in easier. Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead.