Coconut Crunches

 Antoinette Savill's coconut crunches are quick and easy (if a little sticky to make) I like to dip the finished cookies in melted chocolate for an added little bit of luxury but if you leave that off then this is a dairy and gluten free treat


Ingredients
5oz of desiccated coconut
1 tbs cornflour
3 egg whites
3tbs of caster sugar
1 tsp of orange flower water (optional)
A little melted chocolate (optional)







Mix all the ingredients together to form a paste, mould walnut sized balls using your hand and a spoon of the mixture and place on a greaseproof non stick greaseproof paper. Flatten them slightly - these dont spread so you can fit them quite closely together. Dependant on the size of your balls you will make between 6 and 10 biscuits

Place in the centre of the oven at 170C for 10 minutes and then turn the temp down to 150C for 5 more minutes.

Allow the biscuits to cool on the tray for a couple of minutes and then transfer them to the rack to cool fully - if you want to at this point dip the base of each cookie in melted chocolate and then let it set firmly.

Keep in an airtight tin these are lovely with a cup of tea or with a spoon of ice cream