I love making Coconut Macaroons – I know that when I make up a big batch that they are going to get eaten.

* Store up to 3 weeks in an airtight container.  * These are delicious when sandwiched, 2 at a time, with a coating of melted chocolate or choc-hazelnut spread.

Makes 15 – 18

Preparation: 10 minutes

Cooking: 20 – 25 minutes

Ingredients:

• 2 egg whites
• 3/4 cup caster sugar
• 1/2 teaspoon vanilla essence
• 1 1/2 cups desiccated coconut

1.  Preheat oven to 150C (130C fan-forced).  Line a baking tray with baking paper.

2.  Using an electric mixer, beat egg whites and a pinch of salt in a large mixing bowl to soft peaks.  Gradually add sugar, then vanilla, beating constantly until meringue holds stiff, glossy peaks.  Fold in coconut.

3.  Mound large teaspoonfuls of meringue on tray, about 3cm apart.  Bake for 20 – 25 minutes, until golden.  Cook until firm on tray before removing to a wire rack to cool completely.

Food colouring can be added to make different colour macaroons =)