Ingredients
4 large egg whites
a pinch of salt
1/2 c granulated sugar
12-14 oz. angelflake coconut, lightly toasted
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
Medium-chain triglyceride oil — bulletproof coffee, keto cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
Medium-chain triglyceride oil — bulletproof coffee, keto cooking
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Preheat oven to 350 F. Spread coconut in one layer in rimmed pans and bake about 5 minutes until lightly toasted. Whip egg whites and salt until they are white and beginning to stiffen. Add sugar in 3 parts. Continue to whip until very stiff. Using a rubber spatula, fold in toasted coconut. Drop by tablespoon onto parchment lined baking sheets, leaving 1 to 2 inches between cookies. Bake for 14 minutes until light golden brown on the outside but still moist on the inside. Immediately remove to cookie racks. When totally cool, store in airtight container if there are any left!