Makes 18
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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spread the coconut on a baking tray and toast in the oven for five minutes until they just start to brown. Remove from the oven and leave to cool slightly.
  2. Combine the egg whites, sugar, vanilla extract and salt in a mixing bowl. Whisk until the mixture is completely combined and frothy.
  3. Fold in the coconut. Line a baking tray with parchment paper. With wet hands to prevent sticking, shape the mixture into small balls and place about 5cm apart on the baking tray.
  4. Bake for 15-20 minutes until golden.
  5. Leave to cool for five minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Per serving: 62kcals, 3.6g fat (3.2g saturated), 7g carbs, 6g sugars, 1.2g protein, 0.9g fibre, 0.04g sodium

If you like coconut desserts, these lemon coconut buns a worth a try!

Gluten-freeSweet thingsTraybakesSpecial OccasionsAfternoon teaBaking

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