About this recipe: A deliciously light, sweet and coconutty biscuit that's not only easy to make, but also taste fabulous. Enjoy as a snack or with a cup of tea or coffee.
Spread the coconut out on a baking tray and bake for 5 to 7 minutes in a 180 C / Gas 4 oven.
Another way to bake them so thatthey stay soft and fluffy is to set the oven to 350 F and only bake the cookies for 5-6 minutes until they are slightly golden. They will still be a little bit sticky but that's ok They will loose their stickiness when they cool down. - 19 Dec 2005 (Review from Allrecipes US | Canada)
These are so good. I made them to use up 4 egg whites I had sitting in the fridge. Something went wrong, and they never really worked as a meringue, so I threw them out and started over with fresh ones. This recipe came together perfectly the second time. It was beautiful. I used unsweetened coconut, which was a wise choice. It would have been way too swee otherwise. I love the flavors of cinnamon and almond in here. The outside texture is a crisp meringue shell almost, and the inside is a chewy coconut macaroon. I love it! - 24 Jan 2008 (Review from Allrecipes US | Canada)
I baked these @ 350 degrees until they were lightly browned on top and then let them cool all the way. I wanted them to be a bit chewy and it worked! I thought they were phenomenal. It is best if you make them as small as possible. A drizzle melted chocolate is nice. - 25 Feb 2006 (Review from Allrecipes US | Canada)