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These are so simple to make and can keep for 4 or 5 days easily in an airtight box.
To make the macaroons, preheat the oven to 180c/350f.
Put dessicated coconut, or ground almonds, caster sugar, and the egg white into a bowl and stir to combine. It should be firm yet slightly sticky.
Roll small desert spoonfuls of the mixture into balls and place on a baking tray lined with parchment paper. Flatten slightly with a wet fork.
Cook for about 10 mins or until pale golden.Cool on a wire rack.
NOTE: These are also good with the grated zest of 1 lemon or orange.
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