Instructions: Heat the oven to 300 degrees. In a small bowl, combine the ginger, cumin, curry powder, cayenne, brown sugar and salt. Set aside.

In a medium bowl, beat the egg whites with a small whisk until frothy. Whisk in the reserved spice mixture. Stir in the nuts and the coconut flakes.

Spread the mixture in a single layer onto 2 lightly greased baking sheets.

Bake, stirring the nuts and rotating the pans halfway through cooking, until the nuts are dry, 20 to 25 minutes.

Transfer to parchment paper to cool. The nuts may be kept in an airtight container at room temperature for 1 week.

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