These spiny little creatures are so light they might just float away. So eat them quickly before they escape.
4 cups unsweetened, shredded coconut, (the store-bought kind)
1 1/4 cups granulated sugar, divided
1/4 cup grated orange zest
5 egg whites
1/4 cup granulated sugar
almond slices, for the wings
In a large bowl, combine the coconut with the orange rind and 1 cup (250ml) of the sugar. Have a small, friendly beachcomber toss this together.
In another large bowl, with an electric mixer, beat the egg whites until foamy. Add ¼ cup (150ml) sugar and continue beating until stiff peaks form when the beater is lifted. Fold in the coconut mixture gently, but thoroughly.
Drop this mixture by tablespoonfuls onto lightly greased cookie sheets. Poke two almond slices into each side of the cookies to form wings -they should look sort of like dragonfly wings. Bake at 300°F (150°C) for 30 minutes, or until very lightly browned and crisp.
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