Light and crispy toasted coconut macaroons are a delight to eat
If you ever find yourself with leftover egg whites, you must make these delicious coconut macaroons. They're perhaps the quickest and easiest cookie to make and they're an excellent lunchbox filler.
Ingredients:
egg whites
white sugar
vanilla extract
shredded dried coconut
Method:
1. Preheat oven to 180C.
2. Beat eggwhites and sugar in a bowl until they form stiff peaks.
3. Gently fold in coconut.
4. Spoon onto lined baking tray and bake for 15 minutes.