Coconut Crisps
Coconut crisps are quick and easy to make. They are gluten-free plus are relatively low in sugar compared to other biscuit recipes out there. Perfect as a treat in school lunchboxes or after school with a glass of milk.
Ingredients
- 1/2 cup caster sugar
- 2 Eggs, separated
- 1 cup dessicated coconut
- 1 teaspoon vanilla essence
Instructions
- Preheat oven to 150 degrees celsius.
- Line two oven trays with non-stick baking paper.
- Beat the sugar and egg yolks together until pale yellow in colour. Mix in the coconut and essence.
- In a separate bowl, whisk up the egg whites until stiff then fold them into the coconut mixture.
- Place teaspoonfuls onto the trays with plenty room for them to spread and bake for 15 minutes. Then reduce heat down to 110 degrees and bake a further 15 minutes.
- Cool on a wire rack and store in an airtight container.