- 2 2/3 cups sweetened coconut
- 2 egg whites
- Preheat oven to 350° F.
- In a food processor fitted with a metal blade, combine the coconut with the egg whites and pulse until well ground.
- Lightly coat four 4-inch tart pans with cooking spray. Press the coconut into the tart pans using a firm hand, working it over the bottom and up the sides.
- Bake until the coconut turns golden around the edges and is set in the center, 15 to 20 minutes. Remove from oven and invert the tins immediately on a rack.