5 egg whites, at room temperature
2 cups caster sugar
1 teaspoon vanilla extract
2 cups desiccated coconut
Preheat oven to 180°C. Place the eggwhites in a bowl and use an electric mixer to beat until soft peaks form.
Add the sugar a little at a time, beating continually, until the mixture becomes stiff and glossy. Add vanilla extract and fold through with a spatula.
Add the coconut a littler at a time, and gently fold through with a spatula until evenly distributed, being careful not to overwork the mixture.
Place spoonfuls of the batter onto a baking tray lined with greased baking paper. For a more detailed look pipe the macaroons using a piping bag.
Bake in the oven for 15-18 minutes, or until the macaroons are lightly browned. Remove from the baking paper immediately and cool on wire racks before serving.
Posted: Amanda Conradie