COCONUT LACE

By KeyIngredient

Ingredients

• tbsp tbsp (15 mL) all-purpose flour plus a sprinkling
• 1/2 1/2 cup 1/2 cup (125 mL) sugar
• Pinch Pinch of salt (if using unsalted butter)
• 1 1 cup 1 cup (250 mL) shredded unsweetened coconut
• 3 3 tbsp 3 tbsp (45 mL) butter, melted
• 1/2 1/2 tsp 1/2 tsp (2 mL) pure vanilla extract
• 2 2 large 2 large egg whites

Preparation

Step 1

1 Preheat oven to 325°F (160°C).

2 Line 2 cookie sheets with foil. Spray with nonstick cooking spray. Using unmeasured flour in a shaker, lightly sprinkle surface with flour.

3 Stir sugar with 1 tbsp (15 mL) flour (and salt, if using unsalted butter). Mix in coconut. Stir in butter, vanilla and egg whites; mix well.

4 Spoon a heaping teaspoon (5 mL) of dough onto foil. Repeat, spacing dough mounds about 2 inches (5 cm) apart. Dampen fingers with tap water; flatten slightly and shape so cookies are somewhat round. Bake 20 minutes in centre of oven or until edges are golden brown.

5 Remove from oven; slide foil onto cooling rack, leaving cookies in place until completely cool.

6 A s soon as cookies are cooled, peel them off and immediately store air tight. They keep well for a week or more.

Makes 2 dozen