Coconut Cookies

ingredients

Eggs

3 whites

Sugar Powder

3/4 cup

Coconut Flakes

2.5 cups

Cooking

Preheat the oven to 160°C and line a baking sheet with parchment paper;
In a large bowl, beat the egg whites and powdered sugar until stiff peaks form;
Add the finely shredded coconut and gently mix with a spatula. Try forming a ball by rolling it in your palms and slightly squeezing. If the mixture is too dry and not sticky, add another egg white. If it's too wet, add a little more coconut;
Using an ice cream scoop or a tablespoon, place the cookies on the parchment paper. You can also roll them into balls with your hands;
Bake for 20 minutes. Open the oven and place the sheet on the top rack. Bake for another 2-3 minutes until the top of the cookies turns golden brown;
Let cool for 10 minutes before serving;
Store the cookies in an airtight container for up to 4 days.