Course: Dessert    Yield: 12 servings    Prep Time: 10 mins    Cook Time: 20 mins  

Ingredients

• 3 large egg whites
• 1/2 Cup of white sugar
• 1/2 Cup of golden corn syrup (if not use the transparent one)
• 1 Teaspoon of vanilla extract
• 1/2 Cup of all purpose flour
• 2 1/2 Cup of sweetened coconut flakes
• 36 small Easter Coloured chocolate eggs (like on my pics)

Instructions

1. In a stainless steel bowl (or glass) over a saucepan of simmering water, whisk together the egg whites, sugar and salt.
2. When the mixture is warm to the touch, remove from heat and stir in the corn syrup, vanilla, flour and coconut flakes.
3. Cover and refrigerate for about an hour or until the dough is firm.
4. Preheat oven to 325 F.
5. Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of the dough on to the parchment-lined baking sheet 2 inches apart.
6. Bake for 15-20 minute or until golden brown.
7. Remove from the oven, Put 3 Easter Eggs on each one, pressing lightly and let cool on the baking sheet for about 10 minutes. Remove to wire racks to cool completely.
8. Store in an air tight container to make sure they don't dry out quickly.