Coconut Macaroons

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COCONUT MACAROON (makes about 35 pieces)


2 egg yolks

100g caster sugar

120g shredded coconut (fresh coconut must be fried till dry)

2 egg whites



1. Preheat oven to 160 deg celsius

2. Line baking trays with greaseproof paper

3. Combine egg yolks and sugar in mixing bowl. Whisk till creamy and pale

4. Stir in the shredded coconut

5. In a separate mixing bowl, whisk egg whites until soft peaks form

6. Fold the egg white into the coconut mixture

7. Drop teaspoonfuls of mixture onto baking trays

8. Bake for about 20 to 25 minutes


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