2 cups of ground almonds can be substituted for the coconut
- 1 cup sugar
- 2 cup unsweetened coconut
- 3 egg whites
Mix egg whites and sugar at high speed in an electric mixer for 7-8 minutes, until the batter thickens and becomes light and fluffy. Fold in coconut. Make small mounds of batter on greased cookie sheet, 2" apart.
Bake slowly at 250 for about 1 hour.