Put the coconut, cinnamon, ginger and nutmeg into a bowl and mix well.
Add the chopped walnuts, grated carrot, sugar, egg whites and a pinch of salt and mix together until everything is fully incorporated.
Line a baking tray with greaseproof paper and drop 18–20 heaped dessertspoons of the mixture on to the tray, leaving a gap of at least 1cm between them. Shape the mounds so that they are roughly circular.
Put the tray into the preheated oven and bake for 15–20
, until golden and firm on the outside. Leave to cool on a wire rack before serving.
