Ingredients
3 egg whites
6 ounces granulated sugar
13 ounce vanilla sugar
7 ounces shredded coconut
Method
Sources
📖
Recipe1M+
dataset
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Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
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preheat oven to 400f; butter a baking sheet. in a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. remove from heat and keep whisking until temperature cools down a bit. add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter). bake in oven for 15 minutes until they get golden; the congolais must be crunchy outside and soft inside. serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.