Components
Claras, 4
Sugar, 280 g
Grated coconut, 250 g
Salt, a pinch
Elaboration
– Beat the egg whites with the salt and half of the sugar till you receive a meringue.
– Proceed mixing in a bain-marie till the meringue doesn’t slide by tilting the bowl.
– Steadily add the remainder of the sugar and coconut, mixing with out beating.
– Place spoonfuls of parts on a greased and floured tray.
– Prepare dinner within the oven for not less than an hour.
– Monitor cooking, ensuring they don’t burn.
– Take away the coconut rocks from the plate after they have cooled.
