Coconut Cakes

Ingredients

• 225 grams Freshly grated coconut (About 1 cup, packed)
• 1.5 large Egg whites (From approximately 1 1/2 large eggs)
• 170 grams Granulated sugar (About 3/4 cup)
• 1 tablespoon Glucose syrup (Can substitute with corn syrup or honey)

Instructions

1. 1In a double boiler, combine the grated coconut, sugar, and glucose syrup.
2. 2Cook the mixture over simmering water, stirring occasionally, until it clings to the spoon. This should take about 10-15 minutes.
3. 3Add the egg whites to the coconut mixture and stir vigorously to combine. Continue cooking until the mixture feels sticky when tried between your fingers (about 3-5 minutes).
4. 4Spread the mixture in a lightly greased or wet 8x8 inch pan. Cover with wet parchment paper and chill on ice or in the refrigerator for at least 30 minutes.
5. 5Dip your hands in cold water to prevent sticking. Shape the chilled mixture into small balls (about 1 inch in diameter).
6. 6Place the coconut balls on a baking sheet greased with white wax or parchment paper. Bake in a preheated slow oven (300°F or 150°C) for 20 minutes, or until lightly golden.
7. 7Let the coconut cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.