Crusty Coconut Merengue Cookies

• 1 Egg white
• 30 grams Powdered sugar
• 15 grams Finely grated coconuts

1. Whip the egg white.
2. In between, add the powdered sugar in 3 batches.
3. Whip until stiff peaks form.
4. Using a rubber spatula, fold in the finely grated coconuts.
5. (Do not mix too much to maintain the airy texture.)
6. Pour the meringue into a pastry bag and pipe onto a baking tray.
7. (Each meringue should be roughly 2-3 cm big.)
8. Bake for 50 minutes in a 120C preheated oven.
9. When done, let the merengue cool on the baking tray.
10. Done!

egg, powdered sugar, coconuts

Taken from cookpad.com/us/recipes/151244-crusty-coconut-merengue-cookies (may not work)