About this recipe:When I have some egg whites leftover from another recipe, I love to whip up a batch of these. Shape them anyway you like - you can use an egg cup to make them into pyramids or mounds.
2 egg whites
200g desiccated coconut
150g caster sugar
knob of butter to butter the baking tray
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Method Prep:5min › Cook:10min › Ready in:15min
Preheat the oven to 200 C / Gas 6. Lighty butter a baking tray.
Whisk the egg whites until very stiff with an electric mixer or whisk.
Add the sugar and desiccated coconut to a bowl and mix.
Gently fold in the egg whites.
Using two teaspoons, form small balls of mixture and drop onto the baking tray, or use an egg cup to make pyramid shapes. Bake for 8-10 minutes, or until just golden brown in colour.
There didn't seem to be enough moisture to stick it all together, so lots of them kind of fell apart as I took them off the baking tray. I'd use less dry ingredients, possibly bake at a lower temperature for a little longer. Pretty tasty, though. - 25 Aug 2011