Updated: Apr 3, 2020

Makes 30 small shirinies (cookies)


250g desiccated coconut

250g granulated sugar

175g egg whites

1 tablespoon lemon juice


In a large heatproof bowl, weigh out all the ingredients except the lemon juice. Using a large wooden spoon gently combine the mixture.

Bring a large pan of water to the boil. Once boiled, reduce the heat. Place the bowl of the coconut mixture on top of the pan (Bain-Marie method). Don't let the bowl touch the boiling water otherwise the egg whites will cook. Continue to stir the mixture every 4 minutes

Keep repeating and mixing until the sugar is dissolved and the mixture starts to thicken. For this batch it should take about 15 minutes. Once the mixture has thickened turn the heat off and remove the bowl from the heat. Add the lemon juice and mix. Let it cool for about 15 minutes.

Meanwhile preheat the oven to 160c. Line your trays with parchment paper.

Scoop the mixture into a large piping bag and pipe the onto your tray, (alternatively you can use two tablespoons to scoop the cookie mixture). leaving space between each. You can pipe either large cookies or mini ones.

Bake on the bottom shelf of the oven for 15 minutes, for large cookies, move the tray onto the top shelf and bake for another 15 minutes, or until golden on top.

Keep cookies in an airtight container and they will stay fresh for up to 2 weeks.

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