Hazelnut Bites & Coconut Cookies

 

200g ground hazelnuts 

200g caster sugar 

2 egg whites

Preheat the oven to 170C and line a baking tray with baking parchment. 

In a bowl mix the sugar, and ground hazelnuts. 

In a separate bowl beat the egg whites with electric beaters until very stiff. 

Gently fold the nut and sugar mixture into the egg whites until you have a smooth sticky paste. 

Use a teaspoon to place spoonfuls of mixture in circles on the baking tray approximately 2.5 cm apart. 

If you want to decorate and add extra flavor, place a flaked almond on top of each biscuit. 

Bake for 18- 20 minutes until light brown. 

Store in an air tight container in a cool room.

Coconut Cookies

4 egg whites 

1/2 teaspoon salt 

1 cup sugar 

1 and 1/2 cups shredded coconut 

Preheat oven to 120C. Line and grease a baking sheet. 

In the bowl of an electric mixer, beat egg whites until stiff. Gradually add sugar and salt. 

Fold in the coconut. 

Drop tablespoon-size amount onto prepared baking sheets. 

Place baking sheet on top rack in oven and bake for one hour.