Four-Ingredient Gluten-Free Italian Coconut Cookies

Ingredients

• egg whites
• 3/4 cup white sugar
• 1/2 cup sshredded coconut, divided
• 1/4 cup gluten-free all-purpose baking flour

Instructions

1. Preheat the oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. Beat together egg whites and sugar in a large bowl with an electric mixer until soft and creamy, about 2 minutes. Stir in 2 cups shredded coconut and gluten free flour slowly until combined into a dough.
3. Shape dough into walnut sized balls. Roll balls in remaining 1/2 cup shredded coconut until evenly coated and place 2 inches apart on the prepared baking sheets.
4. Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.