1 ½ tsp sugar
50g butter, melted and cooled
200g desiccated, shredded coconut
1 orange, finely zested
1 lemon, finely zested
Preheat the oven to 195°C (175°C fan forced).
Whisk the eggs and sugar together. Pour the cooled, melted butter and the desiccated coconut into the mixture. Add the zest. Let the mixture rest for a little while. Cover a baking tray with baking paper. Divide 10-12 scoops on the tray and bake for 15 minutes.
Cool and store in an airtight container.
For gluten-free recipes, always check ingredients on packaging carefully to ensure any product you use is entirely gluten-free.