1. Preheat oven to 200º F.

2. Line 2 baking pans with parchment paper.

3. In a stand mixer with the whisk attachment; beat the egg whites with the cream of tartar for about 5 minutes until medium peaks are reached.

4. Gradually add sugar and continue to beat for 2 minutes until stiff peaks formed.

5. Add coconut into the egg whites.

6. Into a pastry bag fitted with a 1/2” tip, spoon the mixture.

7. Pipe rounds onto prepared pans 2” round and 1” high.

8. Bake for about 3 hours, until they feel hard and dry to the touch; ff they start browning too quickly, reduce oven temp.

9. Let them cool on a rack, and store in an airtight container.

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