Coconut Cakes II

Name: Coconut Cakes II
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

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

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.