A traditional sweet where coconut truly takes center stage. Golden and lightly crisp outside, it stays moist and chewy within, with a toasted coconut flavor made for coffee, afternoon treats, and reaching for a second one almost automatically.
Place the egg white and sugar in a heatproof bowl over a pot of barely simmering water, making sure the bowl does not touch the water. Whisk continuously for 4 to 5 minutes, until the mixture is warm, glossy, and foamy and only a few sugar grains can be felt when rubbed between your fingers. Remove it from the heat before the egg white begins to set.
Fold in the shredded coconut, flour, and salt with a spatula until the mixture is moist, dense, and sticky enough to hold its shape when pressed. Preheat the oven to 180°C and form 12 tall mounds on a parchment-lined baking tray; press them only enough to hold together, leaving the surface irregular so the tips can toast.
Bake the cocadas for
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