Savoury Coconut Crisps

1. 1

   Preheat oven to 250F Line a large baking sheet with parchment paper.

2. 2

   Stir together coconut, coriander seed, salt and egg whites in a bowl until combined.

3. 3

   Drop tablespoons of the mixture about 3-inches apart onto baking sheet.

4. 4

   Cover with another sheet of parchment and roll out the mounds as thinly as you can.

5. 5

   The thinner they are, the crisper they will be.

6. 6

   Tiny holes in the rolled out dough are fine.

7. 7

   Bake until golden, about 20-30 minutes.

8. 8

   This will entirely depend on the thinness of the dough and the age of the coconut.

9. 9

   Let cool on cookie sheet on a rack until crisp, about 2 minutes.

10. 10

    Gently transfer the crisps to rack to cool completely.

11. 11

    The crisps will keep for 3-4 days, layered between sheets of wax paper or parchment, in an airtight container at room temperature.

12. 12

    If they lose their.

13. 13

    crispness, they can be placed in a low oven for a few minutes to crisp up.

* Per serving · 4 servings · Values may vary.

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