4 eggs
250 g freshly grated coconut
250 g caster sugar
Coconut macaroons are very easy to make and are extra delicious when made with fresh coconut!
Preparation
1
Pre-heat the oven to 170°C.
2
Grate the fresh coconut flesh with a coarse grater until you have 250 g of grated coconut*
3
Separate the eggs. Place the egg whites in a large bowl. The egg yolks are not used. Add the coconut and the sugar to the egg whites and mix quickly with a wooden spoon to form a consistent batter or dough.
4
Using two tablespoons, make 10 small, irregular-shaped heaps on a baking sheet lined with greaseproof paper. Or use a piping bag: you can get an even more attractive result by piping the macaroons onto the baking sheet.
5
Bake the coconut macaroons in the middle of the oven for about 20 minutes until golden brown. Remove from the oven and leave to cool.
6
TIP: Add the zest of 1 lime and 2 tsp grated fresh ginger to the batter.
