Creamed Coconut Macaroons
2oz creamed coconut, chilled
2 extra larg egg whites
1/2cup super fine sugar
1 cup dry unsweetened shredded coconut
Preheat oven to 350 degrees. Line a large cookie pan with parchment paper. Finely grade the creamed coconut. Whisk the egg whites in a large bowl until stiff. Whisk in sugar a little at a time no make a stiff and glossy meringue. Fold in the grated coconut using a large metal spoon. Place spoonfuls of this mixture on the parchment lined baking sheet. Bake for 15-20 until slightly risen and golden. Store in air tight container once cooled.