(Makes about 12 to 16)

  • 5 egg whites
  • 150 g (180 ml) caster sugar
  • yellow zest of 1 lemon
  • pinch of salt
  • 500 g (1560 ml) coconut
  • 150 g pumpkin seed
  • 200 g (360 ml) cake flour
  • 5 ml cinnamon

Heat oven to 180°C. Place egg whites, caster sugar, lemon zest and salt in a medium-sized mixing bowl. The bowl should fit firmly on a saucepan of boiling water, but the water shouldn't touch the bottom of the bowl. Over medium heat, whisk for about ten minutes until thick and creamy. Add coconut, pumpkin seed, flour and cinnamon, and mix well. Line a baking tray with baking paper and spray with non-stick spray. Use an ice cream scoop to spoon up balls of batter. Place balls on baking tray and flatten to discs of about 1 cm thick. (You can make smaller biscuits if you like.) Bake for about 20 to 25 minutes, or until golden brown and cooked.