Egg whites 1/3 cup (60g, i.e. two large eggs, or 1? teaspoons less than three large eggs)

Unsweetened coconut 150-175g

Sugar 3/4 cup (150g)

Fine-grain unsweetened apple puree 5 teaspoons (baby food is fine)

Place unsweetened coconut in a baking dish with a liner. Place the egg whites, sugar, coconut and apple puree in a heavy-bottomed saucepan with a paper liner. Mix well and turn the heat on to medium-low, stirring from time to time, until all the ingredients are combined and turn into a paste.

Turn off the heat and cool until it's not too hot (around 49°C). If it's too dry or thick and difficult to fit into a laminating bag, add a little more apple puree, or if it's too thin, add a little more coconutFill a laminating bag with the paste you made in the previous step, and squeeze it into small clusters on a baking sheet, spacing each one out about 3.8cm apart. or make it into the size of a tablespoon or so. Let the finished cookies rest for about 15 minutes Preheat the oven to 218°C and bake for 5-7 minutes, until the bottom edges of the cookies start to brown.

Remove the baking sheet from the oven to cool for a few minutes and carefully remove the liner with the cookies and place on the counter. The cookies will naturally harden as they cool, at which point they can be removed from the liner. -Webpage