Coconut thins: crispy coconut cookies

1. Preheat oven to 400° Fahrenheit. Line 2 baking sheets with parchment paper. These Crispy Coconut Cookies are delicate and will stick easily.

2. Sift coconut flour, sugar and salt in a medium-sized bowl. Fold in the beaten egg whites and melted organic extra virgin coconut oil until all ingredients are well incorporated.

3. Use a ½ teaspoon measure to scoop batter onto lined sheets. With the back of your measuring spoon, spread the dough out into a circle approximately 2 ½-inches wide. Sprinkle each cookie lightly with shredded coconut. Bake approximately 5 minutes. The edges of the cookies should just begin to turn brown. Remove from oven and place the baking sheets on a cooking rack. Let the cookies cool without disturbing. When completely cool, use a thin metal spatula and your fingers to cool the cookies from the paper.

4. Serve with flan, vanilla ice cream or coconut sorbet.