S4U - This is the one I will be trying on the day. The recipe that mum used is in an old cook book. I'd ask her for it but we have barely spoken through this pregnancy (long story)

Coconut macaroons
Preparation Time - 10 minutes
Cooking Time - 15 minutes

Ingredients (serves 10)
? 195g shredded coconut
? 4 egg whites, at room temperature
? 1/4 tsp salt
? 170g (3/4 cup) caster sugar
? 2 tsp vanilla essence

Method
1. Preheat oven to 170?C. Line 3 large baking trays with non-stick baking paper. Spread the coconut over 2 of the trays and cook in preheated oven, tossing occasionally, for 3-4 minutes or until lightly toasted. Transfer to a plate.
2. Use electric beaters to whisk the egg whites and salt together in a large, clean, dry bowl until soft peaks form. Add the sugar a spoonful at a time, whisking well after each addition. Whisk for a further 2 minutes or until mixture is thick and glossy.
3. Add the vanilla essence and whisk to combine. Add the toasted coconut and use a large metal spoon to fold in until just combined.
4. Spoon tablespoonsful of mixture onto lined trays, leaving about 2cm between each. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until light golden and firm. Set aside for 5 minutes before transferring to wire racks to cool completely. Transfer to an airtight container.


Nae x