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  • Cook Time

    20 min

  • Level

    Easy

  • Yield

    about 40 cookies

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Times:

Prep
10 min
Inactive Prep
--
Cook
20 min
Total:
30 min
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Ingredients

  • 4 large egg whites
  • Pinch salt
  • 1/2 cup sugar
  • 1 (8-ounce) package sweetened shredded coconut, lightly toasted

Directions

Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

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