by Sandy Savage
2 1/2 cups shredded or flaked coconut
2/3 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup slivered VE Crystallized Ginger
1/2 tsp VE Ground Ginger
pinch salt
4 egg whites
1. In large bowl mix first 6 ingredients.
2. In a separate bowl whisk egg whites until foamy. Add to coconut mixture and stir to combine.
3. Drop by heaping tablespoonfuls, 2 inches apart, prepared baking sheets. Bake in 325F oven, rotating pan halfway through, for 20 minutes or until golden on bottom. Let cool on pans. (Store in airtight container for up to 1 week)
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