Coconut Cakes II
Simple coconut cakes made with fresh grated coconut, sugar, and egg whites. These are baked until lightly golden.
Ingredients
- 1 cup Fresh grated coconut (Original recipe calls for 1 lb, which is excessive. Modernized to 1 cup.)
- 0.75 cup Granulated sugar (Original recipe calls for ¾ lb, modernized to ¾ cup)
- 2 Egg whites
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Instructions
- 1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2In a bowl, combine the grated coconut, sugar, and egg whites. Mix well until a dough forms.
- 3Shape the mixture into small mounds or cookies, about 1-2 inches in diameter. Place them on the prepared baking sheet.
- 4Bake in the preheated oven for 15-20 minutes, or until lightly golden brown.
- 5Let the cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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