- 150 g shredded coconut
- 100 g caster sugar
- 2 egg whites
- Preheat the oven to 160˚-180˚C
- Combine all the ingredients tighter to create a paste.
- Line a baking tray with parchment paper and spoon on it walnut size domes of the coconut mixture.
- Place in the oven for 12-15 minutes or until just lightly golden colored.
- Let cool on the tray and transfer into an airtight box. Enjoy within a week.