Coconut Cookies

Ingredients

• 2¼ cups [250 g] Powdered sugar
• 2 cups [150 g] Finely shredded coconut
• from 4 eggs [125 g] Egg whites
• a little Butter

Instructions

1. In a clean, dry bowl, mix the egg whites with the powdered sugar until the sugar dissolves and the mixture is smooth.
2. In the same bowl, add the finely shredded coconut and fold from the bottom upward until there are no more lumps of powdered sugar.
3. In a pot over the heat, bring the water to a boil, then place the bowl over the pot of boiling water as a bain-marie and reduce the heat.
4. In the bowl over the bain-marie, stir the mixture constantly for 10 to 12 minutes until the egg whites warm up and the mixture is ready.
5. Transfer the mixture from the bowl to another bowl and leave it until it cools completely.
6. Once the mixture has cooled, cover the bowl and place it in the refrigerator overnight or for at least 8 hours.
7. Optionally, grease the baking tray with a little butter before shaping.
8. On the baking tray, shape the mixture into rounds weighing approximately 37 to 38 g each; this may yield about 12 pieces.
9. In the oven, bake the rounds on the lower rack for about 10 minutes, until their bottoms take on some color.
10. In the oven, move the rounds to the upper rack for about 10 additional minutes, until they are golden in color.
11. Remove the rounds from the oven and let them cool before serving.