Options:

Include nutrition information?

Coconut, Almond & Cranberry Biscuits/Cookies

Created by ImPat on April 11, 2016

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.