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Craisin and pineapple macaroons
½ cup caster sugar
¼ cup craisins (dried cranberries), chopped
¼ cup dried pineapple, chopped
¼ cup desiccated coconut
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Preheat oven to 150°C and line 2 baking trays with baking paper.
Beat eggwhites until stiff peaks form. Gradually add sugar and mix until sugar has dissolved. Fold through craisins, pineapple and coconut.
Place heaped teaspoons of mixture on trays, then bake on lower shelves of oven for 35 minutes, or until lightly browned. Cool macaroons in oven with the door ajar.