1 cup natural cane sugar
6 large egg whites
3 ½ cups shredded, unsweetened coconut
2 tablespoons flour
Pinch of salt
Zest of 1 large orange
1 ½ teaspoons almond extract
- Preheat the oven to 350°F and line two sheet pans with parchment paper.
- In a double boiler over medium heat, mix 2⁄3 cup sugar with the egg whites, stirring frequently, until mixture is warm and the sugar begins to dissolve about 3 minutes. Mix in the coconut and remove from heat. Mix in the remaining 1⁄3 cup sugar, flour, salt, orange zest, and almond extract.
- Drop the mixture by the heaping teaspoonful onto lined sheet pans, leaving 2 inches between cookies. Bake for 20-25 minutes until lightly browned on the bottoms and edges.