- Cook Time: 15 minutes
- Prep Time: 5 minutes
- Effort: easy
- 2 egg whites
- 110 g caster sugar
- 160 g desiccated coconut
- ice cream, to serve
1. Preheat the oven to 160C/140C fan/gas 3. Place the egg whites, sugar and coconut in a bowl and mix to combine.
2. Line a few baking trays with non-stick baking paper. Place an egg ring on the tray and fill with 2 tablespoons of the mixture. Press with the back of a spoon to flatten and remove egg ring. Repeat with the remaining mixture.
3. Bake the macaroons for 10'12 minutes or until a light golden colour. Cool on trays. To serve, sandwich the macaroons together with your choice of ice-cream.
For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website
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