How to cook
2.1 oz (60 g) coconut shavings are grinded into powder, but not too finely. Two tablespoons of shavings (not grinded) are added to the powder.
The egg whites are beaten with a pinch of salt and before they turn into a thick white mixture, pour a bit of the sugar (20 g).
Pour parts of the remaining sugar and coconut into the egg white mixture. It is stirred with smooth movements. It is necessary to achieve such consistency, that when you are mixing it, the mixture falls like heavy ribbons.
The mixture is divided into three parts and each is colored in different confectionery paint, preferably liquid. The amount of paint will depend on the color intensity you want to achieve.
Three wide and flat trays are covered with baking paper. Scoop from the first color with a small spoon and put it in the form of a round-button onto the paper. There must be a distance between each one.
The trays are left to dry for 1 hour and are then baked in a heated oven at 280°F (140°C) for 12 to 15 minutes.
They are left to cool and then they are ready.
*Store the coconut cookies in a well closed container, so that they do not soften.