Coconut Egg White Biscuits

Introduction

You whip 2 egg whites to stiff peaks, fold in 2½ cups of desiccated coconut, and bake the shaped pyramids for 15 minutes until light brown. You get small coconut biscuits with a crisp outside and chewy middle that work for a cookie tin, afternoon snack, or make-ahead sweet bite.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 18 biscuits

Ingredients

• 1¼ cups (280 g/9.9 oz) caster sugar
• 2 egg whites
• 2½ cups (170 g) desiccated coconut

Instructions

1. Preheat the oven to 150 C.
2. Whip the egg whites in a mixing bowl until soft peaks form.
3. Add sugar gradually, whipping until stiff peaks form.
4. Fold in the coconut until combined.
5. Form the dough into pyramids. Cover each pyramid with baking parchment and place them on a baking tray.
6. Bake for 15 minutes until they are colored light brown.
7. Uncover the biscuits and leave them to cool.

Variations

• Swap the caster sugar for superfine granulated sugar in the same amount if needed; you get a similar structure, though the meringue may take slightly longer to smooth out.
• Fold 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor) in with the coconut for a fuller, sweeter aroma without changing the texture much.
• Add finely grated lemon or lime zest when you fold in the coconut; it cuts the sweetness and gives the biscuits a sharper finish.
• Dip the cooled biscuits halfway in melted dark chocolate; that adds bitterness and a firmer shell on the outside.
• Shape smaller pyramids in step 5 if you want bite-size biscuits; you get more pieces and a little more browned surface area.

Tips for Success

• Use a completely clean bowl for the egg whites, since any grease can keep them from reaching soft peaks and stiff peaks.
• Add the sugar gradually as written, or the egg whites can lose volume and turn grainy.
• Fold in the desiccated coconut just until combined so you keep as much air in the mixture as possible.
• Pull the tray when the biscuits are light brown, not dark brown; they firm up more as they cool.
• Let the biscuits cool before removing the baking parchment so the sugar has time to set.

Storage and Reheating

Store the cooled biscuits in an airtight container with baking parchment between layers. Keep them at room temperature for up to 5 days, or refrigerate them for up to 1 week if your kitchen is warm.

Freeze them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

You usually do not need to reheat them, but you can refresh the texture in a 150 C oven for 3 to 5 minutes. Let them cool for a few minutes after reheating so the outside firms up again.

FAQ

Can you use granulated sugar instead of caster sugar?

You can, but the larger crystals take longer to dissolve and can leave the meringue slightly less smooth. If possible, use superfine sugar for the closest result.

Why won’t the egg whites reach stiff peaks?

A trace of yolk or grease in the bowl can stop them from whipping properly. Adding the sugar too quickly can also slow down the structure forming.

Are these biscuits gluten-free?

The listed ingredients are naturally gluten-free. If you need strict gluten-free baking, check the labels on the sugar and coconut for cross-contact.

Why are the biscuits sticking when you uncover them?

If you try to move them while they are still warm, the sugar is still soft. Let them cool fully and they will release more cleanly.