Coconut Crisps


  • 2 egg whites
  • 3 oz / 85 g caster sugar
  • 3 oz / 85 g desiccated coconut
  • 1 oz / 30 g spray-dried coconut milk or skimmed cow’s milk powder


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.