These delicious cookies are super light and do not carry flour.
Learn more about Lorenza Ávila
Ingredients48 portions
Preparation
Put the oven racks a little above half and preheat to 350ºF. Have ready 2 oven trays with waxed paper.
Mix the egg whites thoroughly with all the sugar with a balloon whisk. Add the coconut and mix with a wooden spoon, until it is well incorporated.
Use a spoon of those used to serve the ice cream and make compact balls as of 15 grams. Arrange them in the trays. These cookies do not spread so we can put them little apart from each other.
Bake the cookies for 25 minutes until they are brown and do not look sticky or moist. In the middle of cooking you have to rotate the trays, the one from the bottom up and the back to the front, to ensure a more even browning.
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