Serves Makes 35 cookies
2 ½ c. dried and shredded coconut
1 c. cashew or macadamia nuts
1 c. granulated sugar
3 egg whites
Preheat the oven to 350 deg. F (180 deg. C). Lightly grease 2 baking sheets with butter. Beat the egg whites with an electric mixer on high until soft peaks form. Gradually add the sugar. Make sure to beat after each addition until the peaks are glossy. Chop the nuts finely. Add them with the coconut to the mixture. Wet your hands and put the mixture on the baking sheets in rounds. Bake them until they are lightly golden (this takes about 20-25 minutes). Cool them. If kept in an airtight box, they will keep for 2-3 days.
Notes and Instructions
Photo Credit: Macaroons by Vegan Taste Catering on Flickr, Creative Commons Attribution 2.0 Generic