Ingredients
Units
- 4 egg whites (125 ml / 1/2 cups)
- 250 grams of sugar
- 1/4 teaspoon of salt
- 1 tablespoon of honey
- 175 grams of grated coconut
- 35 grams of all-purpose flour
- 1/2 teaspoon vanilla
Instructions
- In a medium saucepan, combine the egg whites, sugar, salt, honey, coconut, flour, and vanilla. Cook over medium-low heat stirring. When the bottom begins to bubble and sound (like a whistle) is ready, transfer to a bowl and let cool for about 10 minutes.
- Preheat the oven to 350F or 180C.
- Prepare a baking sheet with parchment paper or a Silpat.
- Scoop balls of about 3cm. each and place them on the prepared baking sheet. They almost don’t grow in the oven so they can be put close together.
- Bake until golden, almost on the verge of burning, about 20 minutes. Allow cooling in the pan.
- Serve. They can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cookies
- Method: Oven baked
- Cuisine: International