Coconut biscuits

Published on 21 October 2023

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Amazingly simple but irresistible: soft and fragrant, with just 3 ingredients. A great way to use up egg whites.

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0 steps completed out of 7

1.Step 1 of 7
I whisk the egg whites until very stiff with an electric whisk. Make sure they are at room temperature.
2.Step 2 of 7
I mix the desiccated coconut and icing sugar.
3.Step 3 of 7

I add the whisked egg whites a little at a time and mix gently. The mixture should not be too loose, so add the whites gradually to judge how much the coconut absorbs.
4.Step 4 of 7
The mixture should be uniform and soft, but not too soft.
5.Step 5 of 7
I line a baking tray with baking parchment and use 2 teaspoons to place small heaps of mixture on it, leaving space between them as they puff up during baking.
6.Step 6 of 7
I preheat the oven to 170°C and bake for about 10/15 minutes. The biscuits should be golden without becoming too dark. They will still be soft and firm up a little as they cool.
7.Step 7 of 7

Keep them in a tin or glass jar.

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