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home > recipes > dessert > congolais
Serves 4 to 6 200 gr (7 oz) shredded coconut 175 gr (6 oz) sugar 10 gr (1/3 oz) vanilla sugar 3 egg whites unsalted butter for baking sheet Preheat oven at 200°C / 400°F; butter a baking sheet. In a saucepan, medium heat, pour the egg whites, sugar and vanilla sugar then start whisking vigourously until they get hot and frothy. Take away from flame and keep whisking until temperature cools down a bit. Pour the shredded coconut all at once and mix together with a wooden spoon; display balls of coconut mixture on the baking sheet (around 6 cm /2.5 in diameter). Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside. Serve the biscuits warm or cold, simply by themselves or with a ball of vanilla ice-cream or/and hot chocolate in a saucer.

Congolais


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(posted May 19, 2009)

Serves 4 to 6

200 gr (7 oz) shredded
coconut
175 gr (6 oz)
sugar
10 gr (1/3 oz)
vanilla sugar
3
egg whites
unsalted
butter for baking sheet

Preheat oven at 200°C / 400°F;
butter a
baking sheet.

In a
saucepan, medium heat, pour the egg whites, sugar and
vanilla sugar then start whisking vigourously until they get hot and frothy.

Take away from flame and keep whisking until
temperature cools down a bit.

Pour the shredded
coconut all at once and mix together with a wooden spoon; display balls of coconut mixture on the
baking sheet (around 6 cm /2.5 in diameter).

Bake in oven for 15 minutes until they get golden; the Congolais
must be crunchy outside and soft inside.

Serve the biscuits warm or cold, simply by themselves or with a ball of
vanilla ice-cream or/and hot chocolate in a saucer.


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