Beat the egg whites until frothy but still loose, and then add the sugar and desiccated coconut. Sift in the powdered milk, and mix thoroughly. Drop spoonfuls on to a baking sheet lined with baking parchment, and flatten with a palette knife. Bake in the middle of a preheated oven at 180°C / 350°F / Mark 4 for 12–15 minutes, then turn off the heat and let the biscuits finish cooking in the bottom of the oven for a further 10–15 minutes. Remove and cool on a wire rack. The biscuits will become crisp as they cool.
© 1995 Frances Bissell. All rights reserved.