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.
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 oven for 15 minutes until very lightly golden, just touched with colour. Transfer the macaroons to a wire tray to cool. Store in an airtight container for up to 1 week.
© 2002 Jill Dupleix. All rights reserved.