Grated coconut combines with a small amount of sugar and egg white into a light dough to make these cookies, bringing the coconut abundance of the Philippine islands into a low-calorie recipe. Free of solid fat, it suits anyone after a lighter snack.
Mix the coconut with the flour, sugar, baking powder and salt, then knead in the egg whites.
Pinch off small pieces of the mixture, flatten them lightly with your hands and arrange on a baking tray.
Bake in an oven preheated to 170°C for 15 minutes, until the edges turn golden.
Do not whip the egg white into foam; stirring it in just enough to bind the mixture is enough. Allergens: contains egg.
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