Ingredients

• 2 egg whites
• 12 ounces (340 g) unsweetened shredded coconut
• 1 (14-ounce [414-ml]) can full-fat coconut milk
• 1/4 cup (60 ml) honey
• Zest of one orange (about 1/2 tablespoon [7 ml])
• 1 tablespoon (15 ml) orange juice
• 2 teaspoons (10 ml) vanilla extract
• Pinch salt

Instructions

1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. In a medium bowl, beat the egg whites until medium peaks form.
3. In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
4. Fold the egg whites into the coconut mixture.
5. Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
6. Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.