John Myers
Ingredients for 36 servings:
- 2 eggs, of which the egg white
- 50 g powdered sugar
- 1 tsp bitter almond flavoring
- 2 tbsp butter
- 45 g flour
- 30 g desiccated coconut
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Whisk the egg whites in a bowl until fluffy. When they’re nice and firm, sift in the powdered sugar. Melt the butter and slowly stir in the almond extract. Then fold in the flour and stir until a light dough forms. Grease baking sheets or line them with baking paper. Lightly dust the sheet with flour and mark two circles with a diameter of approximately 8 cm. Place a teaspoon of batter into each circle and spread it evenly over the entire circle, then sprinkle with coconut flakes (only two cookies per sheet, as they will spread quite a bit). Bake the cookies for 5 minutes in the oven at 175°C (350°F) until the edges are lightly browned. Immediately, carefully remove the cookies from the sheet and fold them in half on a board. To maintain their typical shape, place them over the edge of a glass or similar object. Let them hang like this for about half a minute, then let them cool on a wire rack. (You can also toast the coconut flakes beforehand; this will make the cookies look more interesting.)
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