Sweet Coconut Balls
Sweet Coconut Balls are soft, fragrant cookies made with shredded coconut, egg whites, and a hint of milk — the perfect way to use up leftover egg whites after baking other treats. These little coconut bites are slightly crisp on the outside and chewy on the inside, filled with rich coconut flavor in every bite.In Taiwan, they’re a nostalgic homemade dessert often served with tea. But their simple ingredients and universal appeal make them just as perfect for Western kitchens — especially if you love coconut.Whether you're looking to reduce kitchen waste or whip up a quick and comforting dessert, these coconut balls are easy to make and hard to resist.
Equipment
- Hand Mixer
- Toaster Oven
Ingredients
- 320 g shredded coconut
- 150 g egg white
- 15 g milk powder
- A dash of salt
- 130 g sugar
Instructions
- Add egg white in a mixing bowl and beat with a hand mixer until frothy.
- Add sugar in batch and continue whisk until stiff and shiny.
- Add salt, milk powder, and shredded coconut in the mixing bowl and use a spatula to whisk until mix well.
- Preheat the oven 340°F/170°C.
- Roll the mixture into a small ball and line on the prepared baking sheet.
- Bake the coconut balls in the preheated oven 340°F (170°C) for 15~20 min, remove from oven and place aside to cool.
- Service the Sweet Coconut Balls. Finish and enjoy
Serving & Storage Tips
Cool completely before storing. Keep in an airtight container for up to 3 days. Can be lightly toasted in a toaster oven to revive texture.
