1/2 cup (125 mL) egg whites (approx 4 large eggs)
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) cream of tartar
1 tsp (5 mL) vanilla
1 cup (250 mL) sugar
2 cups (500 mL) shredded coconut, sweetened
Preheat oven to 325F (160C). Prepare three large baking sheets by covering with foil or heavy brown paper. In a medium bowl, beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar, 2 Tbsp (30 mL) at a time, beating well after each addition. Continue beating until stiff and glossy. Fold in coconut.
Drop small spoonfuls 1 1/2 inches (4 cm) apart onto prepared baking sheets, and bake for 20 minutes or until lightly browned. Remove from oven and allow to cool 5 minutes before transferring to cooling racks. Store in a tightly covered container.
Makes 72 cookies.
Protein: 0.3 g
Carbohydrate: 4.2 g
Fat: 0.9 g