Ingredients:
2 cups shredded coconut or dessicated coconut
2 egg whites
1/8 tsp salt
1/2 cup granulated sugar
Method:
Preheat oven to 180 °C for 15 minutes, toast coconut for 5 minutes or till fragrant and yellowish in color.
In a large bowl, whisk the egg whites and salt till stiff.
With spatula or tablespoon, gradually fold-in sugar and follow by the toasted coconut.
Drop heap teaspoons of the batter on a parchment paper-lined baking sheet, setting each portion 1 inch apart.
Bake the cookies in a preheated oven at 200 °C for 10 - 15 minutes or till slightly golden at the edges.
Remove cookies from oven.
Transfer cookies on a large wire cooling rack, let cool completely before store into air-tight container (cookies appear to be soft at the beginning but will harden after cool to room temperature).
Yield 40 cookies.
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