Tuckers
Delicate coconut cookies shaped into pyramids, flavored with vanilla and optional rose extract. These elegant treats feature a crispy exterior coated in sanding sugar and a chewy coconut interior.
Ingredients
- •2½ cups unsweetened shredded coconut
- •4 large egg whites
- •⅔ cup sugar
- •1 teaspoon vanilla extract
- •1 teaspoon food-grade pure rose extract
- •1 drop Red liquid food coloring
- •¼ cup White sanding sugar
- •Ingredient info
Cooking Instructions
- 1.
Cook first 3 ingredients in a medium saucepan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
10 min
- 2.
Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
300 min
- 3.
Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
10 min
- 4.
Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
15 min
- 5.
Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.
30 min
