- 4 free-run egg whites
- 1/2 cup (120 ml) granulated sugar
- pinch fine sea salt
- 1 1/2 tsp (7.5 ml) maple extract
- 4 1/4 cups (1l) sweetened shredded coconut
- 1/2 cup (120 ml) coarsely chopped raw pecans
1 Preheat oven to 325F (160C) and line 2 baking sheets with parchment.
2 In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the egg whites, sugar, salt and maple extract until frothy and the sugar is pretty well dissolved; should take about 3 to 4 minutes.
3 Add the coconut and pecans and stir in until evenly coated.
4 On baking sheet, form cookies with about 2 to 3 tablespoons (30 to 45 ml) of batter each, 2 inches (5 cm) apart. The mounds need to be nicely packed, not loose, so they hold together in the oven.
5 Bake for 20 to 30 minutes or until as golden as you like them, rotating pans at the midway point for even browning.
6 Allow the cookies to cool completely on the pans before attempting to lift them, or they may crumble...oh no!...and then you’d have to eat your mistake! Once completely cool, store in an airtight container for up to 3 days. Ha! Good luck with that. These babies are addictive!
Makes: About 2 dozen cookies
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Excerpted from Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden with 100 Recipes, by Signe Langford ©2015. Photographs by Donna Griffith. $22.95 CDN. Published by Douglas & McIntyre. Reprinted with permission of the publisher. Follow Signe & her hens on Facebook. All rights reserved.