Bombs of light, toasted coconut, this is the perfect recipe to use up your leftover egg whites.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 150°C and line a baking tray with parchment paper.
Beat the egg whites to form stiff peaks. Then slowly add the sweetener and vanilla, and continue to beat until light and glossy.
Working quickly, but gently, fold in the coconut to the egg whites. The coconut will begin to soak up the mixture, and can become dry. Once fully mixed, make 12 balls using a cookie scoop or you hands.
Bake in the oven for 20-25 minutes until golden.
Eat warm from the oven or allow to cool for a later date. Store in an airtight container.