These simple cookies are great at Passover and all through the year. They are delicate and light enough to
accompany a richer dessert such as chocolate mousse or crème brulée, a fruit dessert such as compote, or they can
be served by themselves.
- 3 large egg whites
- 5 1/3 cups sweetened flake coconut
- 1/2 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
Oven Temp: 300°F.,
Line two cookie sheets with parchment paper.
Yield: 30-40 cookies
Beat the egg whites until stiff. Fold all the ingredients together with a large rubber scraper. Drop spoons full, 1/2 inch in diameter,
separated by about 1 inch, on paper lined cookie sheets. Bake for 15 minutes.