Leftover egg whites can be used in a variety of recipes. One of my favorite recipes is the sweet coconut ball. The coconut and milk fragrance always make me can’t help eating this scrumptious dessert. It’s comfort food with tea at teatime.
Servings 12balls
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Resting Time 0 minutesmins
Total Time 30 minutesmins
Equipment
Hand Mixer
Toaster Oven
Ingredients
320gshredded coconut
150gegg white
15gmilk powder
A dash of salt
130gsugar
Instructions
Add egg white in a mixing bowl and beat with a hand mixer until frothy.
Add sugar in batch and continue whisk until stiff and shiny.
Add salt, milk powder, and shredded coconut in the mixing bowl and use a spatula to whisk until mix well.
Preheat the oven 340°F/170°C.
Roll the mixture into a small ball and line on the prepared baking sheet.
Bake the coconut balls in the preheated oven 340°F (170°C) for 15~20 min, remove from oven and place aside to cool.