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Coconut Cookies
1 egg white, beaten
1 cup dark brown sugar
1 cup grated fresh or packaged coconut
1/4 teaspoon ground cinnamon
pinch of ground cloves
In a electric mixer, whip the egg white until it forms soft peaks. Reserve. In a saucepan over medium heat, add the sugar and stir with a wooden spoon until it starts to melt. Reduce the heat and add the coconut, cinnamon, and cloves. Keep stirring until the mixture thickens, or about 3 minutes. Remove from the heat and carefully immerse the bottom of the saucepan in a bowl of room temperature water to stop the cooking process. Using a tablespoon, drop scoops of the coconut mixture onto a lightly greased baking sheet, leaving some space between the scoops because the mixture will spread as it cools. Allow some time for the mixture to set. Store in an airtight container. Makes about 16 cookies.
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