Coconut Macaroons

195gr Shredded Coconut

4 Egg White – at room temperature

¼ tsp salt

170gr Caster sugar

2 tsp Vanilla Essence (another essence can be substituted for variation of flavour)

Preheat oven 170 degrees celsius. Line 3 large baking trays with non-stick baking paper. Spread the coconut over two of the trays and cook in preheated oven, tossing occasionally, for 3-4 minutes or until lightly toasted, do not leave unattended or the coconut will burn.. Transfer to a plate.

Whisk the egg whites and salt together in a large, clean dry bowl, until soft opeaks form.

Add the sugar a spoonful at a time, whisking well after each addition. Whisk for a further 2 minutes or until mixture is thick and glossy.

Add the Vanilla essence and whisk to combine. Using a large metal spoon fold in the toasted coconut until combined.

Spoon tablespoon of the mixture onto lined trays, leaving about 2cm between each spoon of mixture. Bake in preheated oven swapping trays halfway through cooking, for 12-15 minutes or until light golden and firm. Set aside for 5 minutes before transferring to wire racks to cool completely. Transfer to an airtight container.