Coconut Egg White Biscuits

Introduction

You whip 2 egg whites to stiff peaks, fold in desiccated coconut, and bake the biscuits for 15 minutes until they turn light brown. The result is a small coconut biscuit with a crisp exterior and a chewy center that works well for baking ahead or serving with tea.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 12

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

• Add 1 teaspoon finely grated lemon zest when you fold in the coconut for a sharper, fresher flavor that cuts the sweetness.
• Replace ½ cup of the desiccated coconut with finely chopped almonds for a slightly firmer texture and a nuttier finish.
• Shape the mixture into smaller mounds instead of pyramids if you want more crisp edges and a slightly faster bake.
• Toast ½ cup of the desiccated coconut before folding it in to give the biscuits a deeper coconut flavor and a drier, crisper bite.

Tips for Success

• Use a completely clean, grease-free mixing bowl before whipping the egg whites, or they may not reach soft peaks.
• Add the caster sugar gradually as written so the egg whites stay stable and turn glossy rather than collapsing.
• Fold in the desiccated coconut gently; overmixing can knock too much air out of the whipped egg whites.
• Look for a light brown color at 15 minutes instead of a deep brown one, since the biscuits continue to firm up as they cool.
• Leave the biscuits uncovered to cool fully before storing, or trapped steam will soften the outside.

Storage and Reheating

Store the cooled biscuits in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. If you want to freeze them, place them in a freezer-safe container with baking parchment between layers and freeze for up to 2 months.

To reheat, warm them in a 120 C oven for 4 to 5 minutes to restore some crispness, then cool for a few minutes before serving. If frozen, thaw at room temperature first; avoid the microwave, which makes them soft and sticky.

FAQ

Can you use shredded coconut instead of desiccated coconut?

Yes, but the texture will be rougher and less compact because shredded coconut is usually longer and less fine. The biscuits may spread a little more and look less neat.

Why did the egg whites not reach stiff peaks?

The usual causes are traces of grease in the bowl or a bit of egg yolk in the whites. Start with a very clean bowl and separate the eggs carefully.

Do you need to cover each pyramid with baking parchment?

Covering them helps control browning during the initial bake so the outside does not color too quickly. If you skip it, watch the tops closely because they can brown faster.

Can you make these a day ahead?

Yes. Once fully cooled, store them in an airtight container and they will hold their texture well for the next day.