3 medium egg whites
½ teaspoon cream of tartar
100 grams icing sugar
4 tablespoons plain flour
2 tablespoons unsweetened cocoa powder
1 lime (zest only)
100 grams desiccated coconut
Preparation
With an electric mixer on medium, beat the egg whites until just foamy. Add the cream of tartar and continue to beat them until soft peaks form. Sift the icing sugar and add it, a tablespoon at a time, and beat well between additions, about 15 seconds, until you use up all of the sugar and the meringue holds stiff peaks. Add the sifted cocoa powder and flour, as well as the lime zest and desiccated coconut and gently stir it together with a wooden spoon or a spatula.
Drop spoonfuls (I used a small cookei scoop and got exactly 20 cookies) on a baking sheet lined with baking paper and bake in a preheated oven, at 180˚C (350˚F), for 10-12 minutes. They will be quite soft when you take them out of the oven, so you need to let them stand for a couple of minutes on the baking sheet, to firm up. Serve lukewarm or completely cooled with cold milk or strong coffee.
