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Categories:Viewed: 39 - Published at: 5 years ago
Ingredients
- 2 3/4 cups flaked coconut, toasted
- 4 egg whites
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
Method
- Preheat the oven to 250 degrees F (120 degrees C).
- Line cookie sheets with parchment paper.
- In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife.
- Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed.
- Fold in toasted coconut by hand.
- Spoon or scoop onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily.
- Cool on wire racks and store in an airtight container at room temperature.
