Coconut macaroons

by Ed Halmagyi


  • 2½ shredded coconut
  • ¾ cup caster sugar
  • 4 eggs whites
  • 1½ tsp natural vanilla extract


1 Preheat oven to 170°C. Combine the coconut and sugar in a large bowl, then mix in the egg whites and vanilla and stir until smooth. Place in a bowl, cover with cling film and refrigerate overnight.
2 Form into two-teaspoon size pyramid-shaped mounds and arrange on a lined oven tray. Bake for 15 minutes until deep-golden, then cool on the tray.

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