Updated: Sep 21, 2020
I love the summer feel of coconut and these biscuits are light, fluffy and perfect for a summer day with an Aperol Spritz, coffee...actually suitable for any day really.
This recipe is a very easy and quick version and can be created within minutes!
Makes Approx 12
Ingredients
200g shredded coconut
2 large egg whites
110g sugar
1½-2 tsp vanilla extract
Dried Cranberries or other dried fruit to top each macaroon
Method:
Preheat oven to 160°C. Line a baking sheet with baking paper.
In a medium bowl, whisk egg whites, sugar and vanilla until well mixed.
Add in shredded coconut and stir using a spatula until well incorporated.
Take a heap tbsp of coconut mixture & press into a ball then onto lined tray. Press the mixture together into shape with your fingers (into pyramid or other shape). Top each with one dried cranberry (or other dried fruit).
Bake for about 15-20min, until macaroons are golden brown around the edges.
Cool completely on a wire rack, if you can wait!