This is a delicious coconut biscuit, which pairs wonderfully with the previous two desserts, but could also be a gluten free and fancy take an on Anzac biscuit. These are perfect to serve with any tropical dessert, like my passion fruit posset and my passion fruit granita. They would also be perfect with any tropical sorbet or ice cream, in place of the the typical boring and bland wafer.These are quite obviously no lookers, but if you like coconut then there one of the best coconut biscuits you'll have (as its basically just all coconut).They also seem really healthy as its just egg white which is high in protein, and sugar... errr......maybe not! but at least they don't have butter!!
The only downside is that you have to do the Great British Bake Off pose by constantly staring into the oven until it's baked, as they can quite easily go from a lovely golden colour, to a super dark brown colour, which makes the coconut taste bitter.
These are super fragile, so be careful when you handle them. Along with either of the passion fruit desserts from my previous posts, these can be made up to 3 days ahead just kept in a airtight container, to make dinner party hosting, that little bit easier and less stressful.
1 egg white
100g desiccated coconut
1 tsp sesame seeds
50g caster sugar
1. preheat the oven to 180c
2. beat the egg whites until fluffy
3. stir in the sesame seeds, sugar and coconut
4. lay out teaspoonfuls of mixture onto a non stick lined baking trays, lightly press the mixture in rounds
5. bake for 8 mins, or until golden brown at the edges
6. take out and leave to cool slightly and "set" before moving to a cooling rack and leaving to cool completely