Blanch almonds, peel, grate. (or buy peeled almonds).
Beat the egg whites until very firm, beat in the sugar and lemon juice, mix the grated coconut and almonds and add to the meringue.
Use 2 coffee spoons to place small bushels on the wafers and bake at 170 degrees until light yellow. Tip: Add a pinch of salt to the egg whites. Are the coconut biscuits always soft after baking and hard the next day ? Then the temperature was too low.
Rather with higher temperature – but shorter in the tube leave.
(observe and note).
