Coconut Macaroons

Since having baby no. 4 getting in the kitchen hasn’t been so easy so I’m keeping recipes quite basic atm. These macaroons stay well in a sealed container for up to 5 days. They’re great little lunchbox treats for the week…they won’t last past Tuesday here but you know for normal ppl.

  • 3 egg whites
  • 1/2 cup caster sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 5 1/2 cups shredded coconut
  • Strawberry jam to put a drop on each

1. Heat oven to 160 deg and line a tray with baking paper

2. Using a mixer (hand held will work too) mix egg whites, vanilla, salt and cream of tartar until soft peaks form

3. Slowly add in sugar and mix for around 1-2 minutes

4. Fold in coconut and dollop tablespoon size balls on a tray – not perfectly rounded and don’t roll just kinda chuck it on

5. Bake for 20 – 25 mins or until slightly browned

6. Let cool completely then put a drop of strawberry jam on top (they can be served plain too)

Enjoy 😚😚

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