1/2 cup sugar
1/3 cup sweetened flaked or shredded coconut
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
Edible white glitter, if desired
Mini real semi-sweet chocolate chips, if desired
- For successful piping, hold a pastry bag at a 45 degree angle to cookie sheet. Gently squeeze bag from bottom while moving bag in desired direction.
- If using a blender to chop coconut and sugar, use 2 tablespoons sugar and blend for 1 minute, scrapping sides occasionally.
- Substitute gluten-free baking chips and gluten-free vanilla if making the recipe gluten-free.
- Learn about gluten-free baking.