Coconut sweets (2)
Instructions
Mix sugar until powdered to reduce it.
In a bowl combine the sugar to the egg whites not mounted, add a pinch of salt and cook in a double boiler, over moderate heat, stirring often with a wooden spoon until the sugar is dissolved.
Add the coconut pulp and mix gently.
Grease a baking plate and arrange the mixture in spoonfuls, bake at 180 degrees until golden brown of cupcakes.
Cool before should by plaque.
Ingredients and dosing for 8 persons
- 300 g of grated fresh coconut pulp
- 300 g of sugar
- 6 egg whites
- 1 pinch of salt
- Olive oil