All the ingredients must be at room temperature.
- Combine the coconut flakes with almond flour.
- In a separate container, combine 3 eggs and 1 egg white, a pinch of salt, sugar and vanilla paste. At the minimum speed of the mixer, beat the mass for 1-2 minutes. Combine it with dry ingredients (coconut flakes + almond flour). You should get plastic mass.
- Moisten your hands with water and shape equal balls (about 45g | 1.60 oz each).
- Bake the cookies at 347F (175C) with the top/convection mode for 15-17 minutes. Be guided by the features of your oven, it may take a little less or more time. DON'T OVERDRY! As soon as the coconut gets an even ruddy hue, you can consider the cookies ready.