Coconut Biscuits
These coconut biscuits are a meringue-style sweet made from just three ingredients, adapted from Mrs. Beeton's Book of Household Management. Whipped egg whites and caster sugar form a glossy base, and the coconut is folded in to give a chewy, toasty centre. With no flour or fat, the result is light and naturally gluten free. Shaping them into pyramids and covering them with parchment keeps the tops from darkening too fast.
Instructions
Preheat the oven to 150 °C (302 °F).
Whip the egg whites in a mixing bowl until they hold soft peaks.
Add the sugar a little at a time, whipping between additions, until the mixture holds stiff peaks.
Fold in the desiccated coconut until it is evenly combined and no dry patches remain.
Shape the mixture into small pyramids. Cover each pyramid with baking parchment and set them on a baking tray.
Bake for 15 minutes, until the biscuits are light brown.
Remove the parchment from each biscuit and leave them to cool before serving.
Make it personal.
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