If you like coconut you will love these moist and coconutty and are very moerish little petit fours. They are really fast and easy to make and they are always a hit with my friends and relatives.

This recipe will make about 20 macaroons. They will keep well in an airtight container for about a week.

INGREDIENTS

1 egg, separated
1 pinch of salt
1/3 cup of white sugar
1 1/2 cups of dessicated coconut

METHOD

Preheat oven to 160 degrees celcius and line a baking tray with nonstick paper.

Beat egg white and salt to soft peaks add the yolk and continue beating. Slowly add the sugar in 3 batches beating between each addition.

Stir in coconut with a spoon.
Allow the mixture to stand for 5 minutes.

With damp hands roll teaspoon sized balls of mixture and arrange on your prepared baking tray.
These Macaroons wont spread much during cooking so you can put them quite closely together.

Bake in the preheated oven for 15-20 minutes until lightly browned on top.
Wait for the macaroons to cool on the tray and then store them in an airtight container.

VARIATIONS

There aren’t really any flavour variations on this recipe, but for a more indulgent treat, dip the cooked macaroons in melted dark chocolate.