- ¾ cup egg whites
- ½ cup sugar
- 2 cup sweetened shredded coconut
- ¼ teaspoon salt
- 1 tablespoon Amoretti® Natural Toasted Coconut Cream Compound
- Cook egg whites and sugar over a double boiler to 122°F.
- Add shredded coconut, salt and cook again to 158°F.
- Remove from heat and add the Amoretti Natural Toasted Coconut Cream Compound.
- Mix to combine.
- Chill mix for 1 hour.
- Using an ice cream scoop, drop onto a sheet pan.
- Bake at 325°F for 15-20 min.