Ingredients
- 3 cup shredded unsweetened coconut
- 3 tsp Matcha powderSuperboba
- 200 g condensed milk
- 1 tsp vanilla extract
- 0.25 tsp salt
- 2 egg whites
Steps
Heat the oven to 165 C and line a tray with parchment.
Toss the coconut, Matcha powder and salt together until the colour is even.
Stir in the condensed milk and vanilla until the mixture holds together when squeezed.
Beat the egg whites to soft peaks and fold them in gently.
Scoop firm mounds onto the tray, pressing each one together as you go.
Bake 20 to 25 minutes, until the tips and edges are golden but the centres stay soft.
Good to know
- Press each mound firmly or they slump and spread in the oven.
- Unsweetened coconut, because the condensed milk is already carrying plenty of sugar.
- Dip the cooled bases in dark chocolate if you want to make them look deliberate.
