Makes 12 / Moist and chewy, these are surprisingly easy to make. And they disappear fast.
1 3/4 cup (6 oz.) unsweetened desiccated coconut
3/4 cup plus 2 tablespoons maple sugar
3 large egg whites
2 tablespoons whole-wheat pastry flour
1/8 teaspoon sea salt
1. Position rack in center of oven and preheat to 375°F. Line large baking sheet with parchment paper.
2. In top of double boiler or medium heatproof bowl, combine coconut, maple sugar, egg whites, flour and salt. Cook over hot water, stirring often, until maple sugar is almost completely melted and mixture is stiff enough to hold its shape when a small amount is formed into a mound, about 8 minutes.
3. Divide dough into 12 portions and place on baking sheet. Using a moistened finger, press each portion of dough into a kiss-shaped mound about 1-3/4 inches wide at the base.
4. Bake until golden brown, 12-14 minutes. Cool on a wire rack and store in an airtight container at room temperature.
From Sweet & Natural Baking (Chronicle Books) by Mäni Niall.
Photography by: Laurie Smith
Calories 122,Fat 7,Perfat 53,Cholesterol 0,Carbo 11,Protein 1,Fiber N/A,Sodium N/A
