I love the Coconut Macaroons stall at the Christmas Continental Market at the City Hall. I look forward to it every year!

I also remember these as a child and more recently when ‘Big Ron’ had his chocolate stall at St George’s where he dipped the bottoms in chocolate!

They are really simple & straightforward to make though. I’ve put half a cherry on top but you can leave those off if you prefer

Ingredients

2 Free Range Egg Whites

100g Caster Sugar

225g Dessicated Coconut

Glacé Cherries if liked

Line a large baking sheet with baking or greaseproof paper

In a large bowl whisk the egg whites until really stiff and pesky. I use my kenwood for nearly everything but find the hand whisk better for egg whites

Whisk in the Caster Sugar. It’s important not to have any lumps in the sugar so sieve if necessary

Stir in the coconut until well combined

Spoon large dessert spoons of the mixture onto the prepared baking tray and top with half a glacé cherry if desired

Bake at 170 for approximately 15 minutes until lightly browned

Allow to cool on the tray