20 Small Rice paper circles
4 Egg Whites
140g Dessicated Coconut
Zest of 1 small lemon
Pre-heat oven 170°C . Place the rice paper circles on a baking sheet.
Mix the egg whites with the sugar, the coconut and the lemon zest and place the mixing bowl over a pan of hot water. Stir well until mixture is thick and sticky. Remove the bowl and set aside to cool slightly. If the mixture is too wet add a little of the flour. Place the mixture in a piping bag and pipe a blob onto each piece of the rice paper . Leave to stand for about 10 minutes before placing in the oven. Bake for around 10-15 minutes until golden. Keep an eye on them that they do not get too dark or burnt.
These delicious biscuits can also be dipped in melted chocolate when cool if desired.
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