Coconut Lime Cookie Light

Ingredients for 1 servings:

• 5 egg whites
• 100 g powdered sugar
• 200 g desiccated coconut
• 1 tbsp vanilla extract
• 1 lime(s), zest
• 100 g chocolate chunks (milk, dark, or white chocolate)
• 15 g raspberries, dried
• 1 pinch of salt
• some butter for the tray, melted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

gluten-free, easy, quick, for about 20 cookies

Beat the egg whites with salt until stiff peaks form, until you can cut into them with a knife. Preheat the oven to 160°C (fan oven). Using a whisk, evenly fold the powdered sugar, vanilla extract, and lime zest into the beaten egg whites. Finally, carefully fold in the desiccated coconut, chocolate chunks, and dried raspberry pieces using a silicone spatula until you have an even, fluffy batter. Line a baking tray with baking paper, brush with melted butter, and spread the batter over a surface approximately 30 x 30 cm. Bake for 15 minutes in the preheated oven. Remove from the oven, pull the baking paper off the baking tray, and place a fresh sheet of baking paper on the baking tray. Cut the cake into 5 x 4 rows to make 20 slices. Carefully remove each slice with a spatula and place upside down on the fresh baking paper, leaving some space between the slices. Bake for another 8-10 minutes, remove from the oven, and let cool. Perfect for coffee, tea, as a snack between meals, or even for the school lunch box!