For the coconut biscuits, preheat the oven to 100 degrees. Beat the egg whites with zucchini, vanilla sugar and lemon zest, then mix in the coconut flakes only briefly.
On a prepared baking sheet with 2 spoons from the mass make piles and about 3 hours in the tube to dry, they get a nice color and are crispy.
Preparation Tip:
Dip the coconut biscuits in chocolate icing to taste.
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