Author: Annette Kesler
About: Annette Kesler is the food doyenne at Showcookcom.
Makes 12
Easy
15 minutes
20 minutes
1. Preheat the oven to 175°C. Lightly whisk the egg whites until frothy but not stiff. Add the sugar, beating continuously, then gradually stir in the coconut.
2. Place small teaspoonfuls on greased baking sheets, leaving space between them as they will spread while baking. Press one almond onto each macaroon. Bake in the centre of the oven for 18–20 minutes until golden brown. Cool on the baking sheets.
Find more coconut recipes here.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom
