Home
Recipes

Tres leches tray bake

Cake recipes

Tres leches tray bake

1 hour

Lemon meringue milkshake

Biscuit recipes

Lemon meringue milkshake 

Chocolate lager cake with hot cross bun cream cheese icing

Cake recipes

Chocolate lager cake with hot cross bun cream cheese icing

45 minutes

Slow-cooked leg of lamb

Christmas recipes

Slow-cooked leg of lamb

7 hours

Hot cross bun cocktail

Cocktail recipes

Hot cross bun cocktail

10 minutes

Buttermilk-marinated lamb

Easter recipes

Buttermilk-marinated lamb

2½ hours

Soft-boiled eggs with creamy polenta

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Nut-and-cardamom cookies

Biscuit recipes

Nut-and-cardamom cookies

20 minutes

Herbed parmesan biscuits

Biscuit recipes

Herbed parmesan biscuits

15 minutes

Orange-and-macadamia cake

Cake recipes

Orange-and-macadamia cake

1 hour

Granny's apple pudding

Pesach recipes

Granny’s apple pudding

20–25 minutes

Crunchy coconut macaroons

Afternoon tea

Crunchy coconut macaroons

20 minutes

Load more

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