- 1 cup desiccated unsweetened flaked coconut
- 1 cup rolled oats
- 2 tbsp pea fibre (optional, to increase fibre content)
- 1 tsp five spice powder (you can also use pumpkin pie spice)
- 1/2 tsp salt
- 3 large egg whites
- 1/4 cup white sugar
- 1/4 cup citron preserve (you can substitute with any marmalade)
Stir dry ingredients together in one bowl. Beat egg whites and sugar to a stiff peak. Add dry ingredients at once to egg whites and fold until all dry ingredients are completely coated with egg white. Add citron preserve and fold in until thin streaks of preserve remain.
Scoop spoonfuls (~1tbsp) of cookie batter onto a lined cookie sheet. Press to flatten cookie a little. Bake at 350 °F (~175 °C) for 15 to 20 minutes or until sides are golden brown and crispy. Allow to cool on a rack. Hope you like these as much as I do.
|Dry ingredients without salt and five spice|
|Just before baking|
|Just out of oven|
|They look so beautiful, so I thought I'd put a close-up here too|