Cocadas mexicanas

Method

1. 1 Mix the shredded coconut with condensed milk, egg whites, sugar, and vanilla.
2. 2 Only use the egg whites, not the whole egg; egg yolks make the cake heavy and it won't hold its peak shape.
3. 3 Let the mixture rest for 15 minutes so the coconut absorbs all the condensed milk.
4. 4 Scoop the mixture into small peaks on a parchment-lined baking tray, with each peak spaced 3 cm apart.
5. 5 Bake at 165 degrees for 22 minutes, or until the ends of the coconut shreds turn brown while the cake itself remains white.
6. 6 Let it cool completely on the tray; if the cake is still warm, it will be soft and fall apart.

With an appliance

• Air fryer 35 min

  Replace step 5: spray oil onto the coconut tips, cook at 180 degrees in a hot air cooker for 14 minutes and rotate the tray after 7 minutes; the ends of the strands will brown faster, do not flip the tips and divide the batch into layers.