Summary

Ingredients

• 240 g powdered suar
• 250 g desiccated coconut
• 50 g flour, smooth
• 4 piece (s) egg whites

For the cream:

• 100 g butter
• 100 g powdered suar
• 100 g chocolate, softened

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Instructions

1. In a heat-safe bowl over simmering water (double boiler), beat the egg whites and powdered sugar on medium heat for 5 minutes until pale and foamy.
2. Fold the desiccated coconut and flour into the beaten egg whites.
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Bake for 12 minutes at 160°C (320°F) using the hot air/convection setting.
5. Remove from the oven and let cool on the baking sheet for 30 minutes until completely cooled.
6. Cut the cooled mixture into rounds.