Coconut, Almond & Cranberry Biscuits/Cookies

Step 1: Preheat oven to 170C fan forced.

Step 2: Line 2 oven trays with baking paper.

Step 3: Spread coconut and almond meal on 1 tray and bake for 5 to 7 minutes or until coconut is light golden brown and transfer to a medium bowl and set aside.

Step 4: Using electric beaters, whisk eggwhites in a medium bowl until soft peaks form and then add sugar 1 tablespoon at a times, whisking well between each addition, until sugar is dissolved.

Step 5: Once all the sugar has been added, continue to whisk until mixture is thick, glossy and smooth.

Step 6: Put cranberries in a small bowl, add cornflour and toss to combine and then add to eggwhite mixture with toasted coconut mixture and mix until well combined.

Step 7: Spoon heaped teaspoonfulls of the mixture onto prepared trays, making 24 shapes in total.

Step 8: Bake for 16 to 18 minutes or until biscuits are light golden brown.

Step 9: Set aside for 10 minutes before transferring to a wire rack to cool completely.

Step 10: Serve and enjoy.