Let’s preheat the oven to 180°C in conventional mode right away.
Beat the egg whites until stiff peaks form.
Add the sugar and continue beating.
Once the sugar is thoroughly mixed in, add the coconut flour and stir the mixture with a spatula.
Line a baking sheet with parchment paper, and using two spoons or an ice cream scoop, form small balls of dough and place them on the baking sheet.
Bake at 180° C for 15 minutes.
Let the cookies cool on the baking sheet because they break very easily!
Serve at room temperature, but they’re also delicious when just slightly warm ;)
As I promised, here’s the crispiest version of the most famous recipe on my little blog: the one for Hard “coccoretti del beglio.”(You can find the softer, more classic version by clicking here).
Just like the previous recipe, there are very few ingredients, and it’s even easier to make!