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Coconut Macaroons
Preparation info
- Makes
12
- Difficulty
Easy
Appears in
By Jill Dupleix
Published 2002
You can’t get much simpler than this: three little ingredients turned into crisp little coconut biscuits to serve with coffee, poached fruits, or the little lemon pots.
Ingredients
2 100 g 160 g
Method
Heat the oven to 180°C/Gas 4. Whisk the egg whites, sugar and coconut together in a bowl until they lightly come together. With wet hands, press the mixture into a flat, square shape about 1 cm high, on a board.
Cut out twelve 4 or 5 cm rounds, using a small pastry cutter or upturned liqueur glass, and place on a lightly oiled or non-stick baking tray.
Bake in the centre of the