• 3 egg whites
• 100g caster sugar
• 1 tsp rosewater
• 1 tbsp lime zest
• 1 tbsp lime juice
• 1 tbsp plain flour,sifted
• 200g shredded coconut
• dried edible rose petals,to serve (optional)

METHOD

1. Preheat the oven to 150C fan-forced (170C conventional) and line two baking trays with baking paper.
2. Beat the egg whites until fluffy,then gradually add the sugar,beating until glossy peaks form.
3. Gently fold in rosewater,lime zest and lime juice,then the plain flour and coconut.
4. Drop the mixture by the tablespoonful onto the baking trays,pinching them into a peak.
5. Bake for 15 to 20 minutes until lightly golden and still a little soft inside – they will firm up as they cool. Scatter with rose petals,if using.

Makes 12-15

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This recipe is from episode seven ofGood Food Kitchen season 2,screening on 9Now.