unspecified-1These really are a cinch – you can make a batch before breakfast to take as snacks to the park or pop in school lunch boxes.

Best on the day they are made we tend to make a small batch like the recipe below which speeds up the process and makes sure you’re eating them fresh. They also keep well in the freezer for a crunchy cold treat.


Ingredients

  • 2 unit - Egg Whites
  • 2 cup - Unsweetened Desiccated Coconuts
  • 2 unit - Dates (finely chopped)

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. In a non-stick saucepan over medium heat, toast the coconut until golden, moving around in the pan to prevent it from burning.
  3. Beat the egg whites until stiff peaks form.
  4. Transfer the coconut to a bowl, and stir in the egg whites, followed by the dates.
  5. Press into small balls (using approximately 1-2 tablespoons mixture) and place on a baking tray lined with baking paper.
  6. Cook in the oven for 15 minutes until golden.
  7. Best served the day they are made, but will keep well in an airtight container or the fridge/freezer.