Their chewy texture and toasted flavor is not overly sweet but very satisfying, plus these little cakes are deceptively easy to make. With just five ingredients and a little over half an hour of your time you could whip up a batch and make the coconut lover in your life a happy bunny or a happy camper depending on where you’re from.
- 2 egg whites
- 1 pinch salt
- 2 TBSP granulated white sugar
- 2 cups/150g sweetened flaked coconut (desiccated)
- 1/4 tsp vanilla
- Preheat the oven to 375f/190c and line a baking sheet with parchment paper.
- Put the egg whites and the salt in a large metal or glass bowl and whip until soft peaks form, then continue to whip as you slowly add the sugar.
- Keep whipping the egg, salt and sugar mixture until stiff peaks form.
- Gently fold in the coconut and vanilla by hand. You will lose most of the volume from the whipped egg whites so don’t panic this is normal.
- Drop nine tablespoons of the mixture onto the prepared baking sheet, space them about 2 inches apart.
- Bake in preheated oven for about 12 minutes, repeat with the second set of nine.
- Cool completely on the parchment paper before removing or they’ll stick and fall apart.
- You should use some form of electric mixing device, a simple whisk would do the job but your arms may fall off afterwards.
- These will keep up to 2 weeks in an airtight container at room temperature.