5 egg whites
1/8 teaspoon of salt
3 cups of grated coconut (or more or less)
2 cups of sugar
2 tablespoons of baking powder
1 tablespoon of grated lemon zest
5 egg whites
1/8 teaspoon of salt
3 cups of grated coconut (or more or less)
2 cups of sugar
2 tablespoons of baking powder
1 tablespoon of grated lemon zest
Beat the egg whites in a snow-like consistency with the salt and lemon zest
Gradually add the sugar, beating well
Mix in the baking powder, and the coconut, kneading with your hands until it forms a dough similar to rolling out
Form small balls, because they will grow significantly
Bake in a greased tin at a moderate temperature until golden brown
NOTA: You can substitute lemon for vanilla, cinnamon, or another flavor of your preference
If you can't find baking powder, use yeast instead
These "Lemon Shortbread" have the peculiarity of disappearing quickly without leaving any leftovers.
