Coconut macaroons

Recipe from: 12 April 2013
coconut macaroons

Ingredients 7
Servings 2
Minutes 00:10


Serving Change
  • 2
    extra large egg whites
  • 125
    sugar, or xylitol
  • 1
  • 15
  • 5
    vanilla extract
  • 4
    desiccated coconut
  • 4
    glacé cherries


Preheat oven to 180°C. Line a baking tray with baking paper.

Whisk egg whites, sugar and salt until smooth. Whisk in cornflour and vanilla extract.

Stir in coconut, ensuring mixture reaches an even consistency. Dollop rounded balls, about 2 Tbsp (30ml), onto baking tray and top with a glacé cherry.

Bake for 15-20 minutes, until golden on the bottom and top. Cool on baking sheet for 5 minutes, then cool completely on a wire rack.

Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


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