60 g egg whites canned (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs)
0.8 cup sugar ()
2 cups grate coconut unsweetened (5.5 to 6.17 oz, 150-175g)
5 teaspoons smooth unsweetened (regular or baby food)
Equipment
food processor
frying pan
baking sheet
sauce pan
oven
pastry bag
Directions
Heat oven to 425°F. Line a baking sheet with parchment or silicone mat.
Place the unsweetened coconut in a food processor. Pulse for 60 seconds.
Heat and mix ingredients:
Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.
Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).
If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.
Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other.
Alternatively, form mounds with a 1 tablespoon sized scoop.
Let the formed cookies dry out for about 15 minutes before baking.
Bake:
Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.
Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.
Store in a covered box for up to 5 days at room temperature.
