Kokosmakronen
2 egg whites
3/4 cup of sugar
1 1/2 cup of shredded coconut
Pinch of salt
2 tablespoons of self-rising flour
Beat the egg whites until stiff peaks form, then slowly add in the sugar. Keep beating until the sugar has dissolved. Pinch some egg white between your fingers and rub them together. A little bit of grain is fine, but you want most of the sugar gone. Carefully fold in the coconut and the pinch of salt, then fold in the flour.
Heat the oven to 300F. Place small heaps of dough on a silicone mat or parchment paper, place it on a baking sheet and bake in the oven for approximately fifteen minutes or until golden. The cookies will still be a little bit soft in the center but will set after you remove them from the oven.
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