- 2 egg whites
- 100g (4oz) caster sugar
- 125g (4½oz) desiccated coconut
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Line a baking sheet with greaseproof and oil it lightly. Whip the egg whites to stiff peaks. Combine the coconut and caster sugar together and stir into the egg white.
Place heaped tablespoons of the mixture on to the greaseproof and bake on the top shelf for 15 minutes, until the tops are crisp and lightly golden. Allow to cool slightly before serving. These will keep in an airtight container for up to a week.