1¾cupsunsweetened coconut flakestoasted and cooled
6.50ouncesguava pastecut into small pieces
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add a pinch of salt to 2 egg whites. Beat on medium-high speed until soft peaks form. While the mixer is still on, gradually add 4 tablespoons sugar. Blend in 1 ¾ cups toasted coconut flakes. Remove from the mixer and fold in 6.5 ounces guava paste. The paste is sticky, so be sure to use the spatula to help break apart the pieces.
Use a medium size cookie dough scoop (2 teaspoons) to shape the cookies.Bake at 350°F for 14-16 minutes, rotating the pan front to back halfway through. Cool completely on the baking sheet.If necessary, use a small metal spatula to help release the cookies from the parchment paper.
You can toast coconut flakes on the stove or in the oven. Look for the instructions on How to Toast Coconut Flakes in the post!
Use unsweetened coconut flakes - not sweetened! Sweetened coconut flakes add too much sweetness to the cookies, while unsweetened balances out the flavor.