Macaroons are one of my favourite sweet treats. Coconutty and moist, they are a perfect little indulgence at the end of a meal, with a cup of coffee or tea. They are also gluten and dairy free - so a good choice for anyone trying to limit either one in their diet. The best bit is that no one else at the table will feel deprived either. Macaroons are not to be confused with the pastel-coloured French macarons that have taken the world by storm. According to Wikipedia they originated in Scotland.
These delicious bites are also easy enough for a child to make - if only my children loved coconut the way I do. I like to make them very small and dainty - feel free to roll them bigger if you would prefer a more substantial morsel.
Coconut Macaroons
adapted from "Modern Classics Book 2" by Donna Hay
2 cups dessicated coconut
1/2 cup caster sugar
2 egg whites
Preheat oven to 180C, and line a baking tray with baking paper. Mix ingredients in a bowl until well-combined. Roll heaped teaspoons of the mixture into balls, and place on tray. Cook for 10 minutes or until they are light golden.
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