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Crunchy coconut macaroons

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Crunchy coconut macaroons

20 minutes

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Crunchy coconut macaroons

By Annette Kesler

Serves Makes 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 large free-range egg whites
125 g caster sugar
150 g desiccated coconut
12 whole almonds

Method

1. Preheat the oven to 175°C. Lightly whisk the egg whites until frothy but not stiff. Add the sugar, beating continuously, then gradually stir in the coconut.

2. Place small teaspoonfuls on greased baking sheets, leaving space between them as they will spread while baking. Press one almond onto each macaroon. Bake in the centre of the oven for 18–20 minutes until golden brown. Cool on the baking sheets.

Find more coconut recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom