IMAG1693 (3)Cotton Candy Cookies are the answer to, “What do I do with all the egg whites?” while on GAPS or paleo. Save the whites in a separate mason jar in the refrigerator until you have 3/4 of a quart full. If you don’t eat them yourself this is an inexpensive treat to leave a plate with a friend, the music teacher or anyone stuck on sugar and flour looking for proof that real food can make a delicious treat.

{This post contains affiliate links which pay for this site}.


 These meringue cookies dissolve in your mouth like cotton candy with a slight exterior crunch. This recipe began as coconut meringues but after countless adaptations turned into Cotton Candy Cookies, named by the abundant number of kids, who eat the standard American diet and suck down these cookies by the plateful. 

 

 Making these treats in bite sized cookies is optimal since they dissolve easily. If they are too big taking a bite leaves a lot of messy crumbs. As they dehydrate they shrink so dropping the cookies larger than bite size works well. 

IMAG1693

Dehydrating the cookies on non-stick sheets like these is vital. Using parchment paper is difficult as the cookies do not peel off easily. 

 IMAG1606The finished cookies are irresistible!

IMAG1605

Cotton Candy Cookies
A delicious drop cookie that melts in your mouth.
Write a review
Print
Ingredients
  1. 3/4 quart egg whites
  2. 1.5 tablespoons local honey
  3. 2 tablespoons vanilla
  4. 3 tablespoons unflavored coconut flakes, fine ground if possible
Instructions
  1. Pour egg whites into a large mixer and beat on a mid level high (7 or 8 depending on your mixer) until they form stiff white peaks. Turn mixer to low and add remaining ingredients, stirring just until combined. If you mix too long the contents will deflate, just mix enough to combine. Drop by teaspoon on silpat sheets or other non-stick sheets on top of the dehydrator trays. Dehydrate at 125 degrees for 8 hours or 200 degrees for 4 hours. Peel the non-stick sheet back away from the cookies instead of peeling the cookies off - they will hold together better this way. Store in a zip tight or air locked bag. If cookies are left out in the open they will absorb moisture and be gooey, which people like - this is more of a taffy cookie.
Notes
  1. For variety, instead of the coconut, add a couple tablespoons cocoa for chocolate cookies, maple syrup instead of the honey for maple cookies (maple syrup is not GAPS approved) or one tablespoon cinnamon for cinnamon cookies.
Nourishing Plot https://www.nourishingplot.com/

 

 

 

 

 

Share

Facebooktwittergoogle_pluspinterestFacebooktwittergoogle_pluspinterest

Tagged with:
 

4 Responses to Cotton Candy Cookies – GAPS Approved

  1. Mary says:

    Becky could you please use ounces or mls in your recipes, I’m Australian and our quarts seem to differ from yours, we are now decimal of course but we did use imperial measure

  2. Holobiont says:

    thanks for this recipe becky! I tried it out, and the whites were more like foam than anything else. i plopped them on the cookie sheet and then realized there was a bunch of liquid underneath the foam, so i beat that liquid again, and then came back a short while later and found it had turned to liquid again. at that point i didn’t have a lot of time so i gave up on that try, but the first ones i had plopped onto the cookie sheet i did dehydrate and they tasted awful. what am i doing wrong?

  3. Holobiont says:

    I apologize if I already submitted this comment – I tried making these, and am not sure where I went wrong. I whipped the whites until they were stiff. there was lots of froth around the edges of the bowl. I started putting it ‘drops’ on the cookie sheet. i realized that there was a ton of liquid on the bottom under what was whipped or frothed. I then whipped that, and left it on the counter for a while. i came back in a short time and it had turned to liquid again! the ones that i had dropped on the cookie sheet were dehydrated according to recipe, but they tasted awful. they did seem to be more froth than anything else. i’m wondering if the author has any tips?

    • Becky Plotner says:

      They do need to be whipped for a long period of time, until they have reached stiff peaks. Usually this takes about 15 minutes, depending on how full the mixer is. If whipped too long, they will go from being deflated to deflated liquid again. The flavor comes from the honey and vanilla. Doing a smaller batch may help.

What do you think?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Joyous Song, The Proverbs 31 Woman

[amazon-element asin="B008601THE" fields="image" ]

The Fontainebleu Miami

[amazon-element asin="0764330160" fields="image" ] 

Ocean Drive Guidebook

[amazon-element asin="0764328158" fields="image" ]
[amazon-element asin="0764327216" fields="image" ] 
%d bloggers like this: