Method

• 1.
  Preheat oven to 180°C.
• 2.
  Whisk the egg whites, sugar and coconut in a bowl until they lightly come together.

• 3.
  With wet hands, press the mixture on a board into a flat, square shape about 1cm high. Use a small pastry cutter or upturned liqueur glass to cut out 4-5cm rounds and place on a lightly oiled or non-stick baking tray.
• 4.
  Bake in centre of oven for 15 minutes until very lightly golden.
• 5.
  Transfer to a wire tray to cool. Store in an airtight container for up to 1 week.