For coconut biscuits, beat the egg whites with a pinch of salt until stiff. Gradually beat in the raw cane sugar.
Grate the lemon zest and fold in together with the coconut flakes and the flour. Then let rest for about 20-30 minutes. Use a spoon to place small heaps on a baking tray lined with baking paper.
Bake the coconut biscuits at 160° for about 10min until golden brown.
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