Store in an airtight container.
Yields 20-30 cookies
2 egg whites 80g icing sugar (confectioners’) 1 teaspoon lemon juice 50g coconut powder
Beat the cold egg whites with an electric mixer and gradually add sugar.
Continue beating until the mixture becomes stiff and shiny.
Lightly fold in lemon juice and coconut powder.
Preheat the oven to 100ºC (200ºF) and prepare greaseproof paper on a baking tray. Pipe them using a pastry piping bag 1 inch apart onto the prepared baking tray.
Bake for 60-75 minutes in preheated oven.
Cool thoroughly and they are ready to serve!