| Yield | |
|---|---|
| Source | The Splendid Table's How to Eat Supper cookbook, made by the Thomas Shepherd Inn |
| Prep time | 30 minutes |
| Recipe Types | Gluten Free Snacks and Treats |
| Yield | |
|---|---|
| Source | The Splendid Table's How to Eat Supper cookbook, made by the Thomas Shepherd Inn |
| Prep time | 30 minutes |
| Recipe Types | Gluten Free Snacks and Treats |
This recipe is from the Splendid Table's How to Eat Supper - an excellent cookbook and highly recommended. Sally is Sally Swift, one of the authors. They freeze well.
| 2 | large eggs, beaten | |
| 1⁄2 | c | sugar |
| pn | salt | |
| 1 | t | almond or vanilla extract |
| 3 | c | sweetened shredded coconut |
Preheat oven to 350; spread parchment paper on a large cookie sheet.
In a large mixing bowl, whisk together the eggs, salt, sugar and extract. Blend in the coconut until it is completely moistened. This is not really a batter but rather well-moistened clumps of coconut.
Drop generous teaspoonfuls onto the baking sheet and bake for 20 - 25 minutes or until they are golden brown. Transfer to a rack to cool.
This recipe is also gluten and dairy-free.