Ingredients: Desiccated coconut, Granulated Sugar, Egg Whites

For a batch of about 35 cookies, use 421g desiccated coconut, 455g granulated sugar, and 258g egg whites.

For a batch of about 52 cookies (1.5x recipe), use 631g desiccated coconut, 682g granulated sugar, and 387g egg whites.

For a batch of about 70 cookies (2x recipe), use 843g desiccated coconut, 910g granulated sugar, and 516g egg whites.

Instructions:
1. Place a shallow, stainless steel-bottomed pot on the induction eye. Heat sugar, egg
whites, and 3 ⁄ 4 of the coconut to 130 F, stirring constantly. Remove from heat and add
remaining 1 ⁄ 4 coconut. Scoop with purple scoop (0.75 oz each).
2. Bake @ 325F for 10-12 minutes, or until golden-brown on the outside, rotating halfway
through.

Ideas:
● This is a great allergy-friendly cookie! + no mixer needed
● Cookies must be baked immediately after scooping.