Mini coconut bites

    25 min

    When you have some egg whites you don't have a use for, here is a quick recipe to use them, similar to macaroons. Otherwise, egg whites can be frozen.

    7 people made this

    Makes: 8 mini muffins

    • 5 tablespoons plain flour
    • 30g dessicated coconut
    • 1 tablespoon honey
    • 35g butter, melted
    • 2 egg whites
    • 2 tablespoons caster sugar

    Prep:10min  ›  Cook:10min  ›  Extra time:5min cooling  ›  Ready in:25min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Whisk together the plain flour, dessicated coconut, honey and melted butter.
    3. Beat the egg whites until they are doubled in volume and hold a soft peak when the whisk is drawn through them. Add the caster sugar, and continue to beat until the egg whites are stiff and glossy.
    4. Stir a tablespoon of the egg whites into the coconut mixture just to soften the mixture. Fold half of the egg whites into the mixture, gently lifting the mixture to incorporate them. Fold in the remaining egg whites.
    5. Place a silicone mini muffin tin on a baking tray, or butter your muffin tin if it is not silicone. Fill each cup 3/4 full using a tablespoon.
    6. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 10 minutes. Allow to cool for 5 minutes, then turn the muffins out of the tin to cool completely.


    To freeze egg whites, pour one egg white into each compartment of an ice cube tray, and place in the freezer. When frozen, unmould quickly and place the frozen egg whites into a recloseable freezer bag.

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    Reviews in English (1)


    To be honest,, I thought they were quite average.. But i topped them with a spot of rasberry jam , and it made all the difference..  -  01 Oct 2013