This is a simple recipe that comes together in no time and calls for only 6 ingredients, including salt. This is one of my go-to recipes for using leftover egg whites. If you are a coconut fan, it is worth a try.

Supplies

Ingredients:

5 egg whites (large)
200 g desiccated coconut
125 g caster sugar
1/3 teaspoon salt
3 heaped teaspoons matcha powder
110 g raspberry (fresh / frozen)

Utensils:

digital scale
bowls
spoons
stand mixer – paddle attachment (optional)
parchment paper
baking tray

Step 1: Matcha Paste

Preheat the oven to 180 Celsius.

Mix the matcha powder with 5-6 tablespoons of egg whites, in order to get a thin paste.

Step 2: Combine the Batter

Add the rest of the egg whites, sugar, coconut and salt into the mixing bowl and mix at low speed until fully combined. You might have to scrape the side of the bowl with a spatula.

(This can also be done by hand.)

Step 3: Raspberries

Dump the raspberries into the bowl and stir in the mixture. (It only took a few rounds with the paddle attachment, do not overmix.)

Step 4: Mix in Matcha

Drizzle the matcha paste on top, and mix in with a fork. We want the matcha to show up here and there, not a homogeneous mixture.

Step 5:

Use an ice cream scoop or two tablespoons to portion out the cookies on a baking tray lined with parchment paper. No need to place them far apart, they will not grow while baking.

Step 6: Bake

Bake in the preheated oven for 15-20 minutes (depending on the oven and the size of the cookies) or until they get slightly brown. Enjoy!

Introduction: Raspberry - Matcha - Coconut Clouds