For the coconut biscuits, place all ingredients in a saucepan and beat over steam. The sugar must have dissolved completely.
Preheat the oven to 180 °C. Line a baking tray with baking paper.
Fill the still warm mixture into a piping bag, disposable or reusable, or use a spoon to form bushels on the baking paper. Unfortunately, you can not name a baking time here.
It varies greatly depending on the size. Just stick with it and bake (for me it’s usually 4 minutes) until the coconut biscuits have a light browning.
Preparation Tip:
Depending on your personal preference, you can also glaze the cooled coconut biscuits with dark chocolate.
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