Coconut and Walnut Candies

In a small saucepan, combine the piloncillo and water. Heat over medium-low heat, stirring occasionally, until the piloncillo is completely dissolved and a light syrup forms. Remove from heat and let cool slightly.

In a large mixing bowl, combine the shredded coconut, walnuts, Mexican cinnamon, lime zest, and salt. Mix thoroughly to ensure all ingredients are evenly distributed.

In a separate clean bowl, whisk the egg whites until soft peaks form. Do not overwhisk to stiff peaks.