2 egg whites
1/2 tsp vanilla
1/8 tsp salt
1 2/3 cups sweetened flaked coconut
2/3 cup sugar
Directions
Beat together egg whites, vanilla, and salt until it forms soft peaks.
Slowly add sugar to the mix, and then beat until stiff peaks form.
Gently fold coconut into the meringue. Preheat oven to 350 degrees F.
Generously grease a baking sheet. Using a 2" ice cream scoop, drop the coconut meringue mixture onto the baking sheet.
Bake for 15-20 minutes or until very lightly browned.
This recipe is also linked to:
Allergy Friendly Fridays
2 comments:
How many cookies does this make?? Sounds delicious!
I guess I'll have to make them again to find out. I honestly didn't write it down and don't recall.
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