The perfect solution for preparing cookies from the egg whites that were left in the preparation of the shortcrust pastry. Simple, quick and so easy to prepare, it’s definitely worth a try. It tastes just as good.
about 15 pcs
- 150g of coconut shavings
- 60g of brown sugar
- 1 teaspoon of cinnamon
- 2 egg whites
- optional: coconut extract
Put egg whites and salt in a bowl and beat until stiff. Add sugar, coconut, cinnamon, and coconut extract if you use it.
Set aside for 5-10 minutes.
Preheat the oven to 190 degrees C.
Use a teaspoon to form a walnut-sized cookie from the coconut. Put on a baking sheet lined with baking paper.
Put in the oven on the middle shelf. Bake for about 15 minutes until golden brown.
Enjoy your meal!