Donna Hay's fast, fresh, simple Coconut Macaron Ice-cream Sandwiches.
Preheat oven to 160°C (325°F).
Place the eggwhite, sugar and coconut in a bowl and mix to combine.
Line baking trays with non-stick baking paper.
Place an egg ring on the tray and fill with 2 tablespoons of the mixture.
Press with the back of a spoon to flatten and remove egg ring.
Repeat with the remaining mixture.
Bake the macarons for 10–12 minutes or until a light golden colour. Cool on trays. To serve, sandwich the macarons together with your choice of ice-cream.
*Tip: Dip scoop in warm water