These cookies are suitable for kids from the age 3 plus, because of a possible egg white intolerance.
Total Time: 45 minutes
Once the eggs are incorporated, start increasing the speed. Gradually stir in the sugar, in 3 parts.
Continue until you get a thick and smooth texture.
Take off the heat.
A splash of lemon juice in and mix.
Stir in the coconut flakes and ladyfingers. Mix with a spatula. The dough should not be too thick, neither too liquid.
Preheat the oven to 150 degrees.
Choose your shapes. You can either spoon small amounts of the dough directly onto a tray. You can also put all the dough into a decorating bag and spiral them as big as you want. The last time I made really big coconut cookies and they were quite a winner too. No limits to imagination.
Bake in the oven 5 minutes on 150 degrees. Then, decrease the heat to 100 degrees and continue drying them out for another 15 minutes. They should be still a bit soft on touch, but golden on the top and bottoms.
Take the Egg White Coconut Cookies out and let them cool down. Store in a cold place in a box. Yummy.
Makes 5 large cookies or 15 small ones.