Coconut and amaretti bites

Published on 14 January 2018

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I whisk the egg whites to stiff peaks, gradually adding icing sugar.

I add the coconut.

I mix gently and crumble the amaretti.

I gently fold them in.

I put the mixture in a piping bag and pipe mounds on a parchment-lined baking tray.

I bake at 170°C for about 20 minutes, checking. They should be dry; extend cooking if needed.

They keep in a tin for several days.

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