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!
Pre-heat the oven to 170°C.
Grate the fresh coconut flesh with a coarse grater until you have 250 g of grated coconut*
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.
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.
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.
TIP: Add the zest of 1 lime and 2 tsp grated fresh ginger to the batter.