These cookies are made by combining shredded coconut with a small amount of sugar and egg whites to form a light dough. They bring the abundance of coconuts from the Philippine islands into a low-calorie recipe. With no added solid fat, they suit anyone looking for a light snack.
Mix the coconut with the flour, granulated sugar, baking powder, and salt. Add the egg whites and knead to combine.
Pinch off small pieces of the mixture, gently flatten them with your hands, and arrange them on a baking sheet.
Bake in a preheated 170°C / 340°F oven for 15 minutes, until the edges are golden.
Do not whip the egg whites into a foam; mix only enough to bind the ingredients. Contains egg. Additional allergen check: check the product label for gluten in the flour; ingredients can vary by brand.
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