5 tablespoons sugar 1 tablespoon flour
5 tablespoons castor sugar egg whites
¼ teaspoon vanilla essence 1 cup shredded coconut
Sift together the sugars and flour. Beat egg whites until foamy. Gradually add dry ingredients 2 tablespoons at a time. Beat until stiff and then fold in vanilla and coconut. Drop from a teaspoon onto an ungreased paper lined baking sheet. Bake at 180°C for 20 minutes or until golden brown. Makes about 8 dozen cookies.