Coconut macaroons

These coconut macaroons are so easy to make with only 5 ingredients! They're zesty and limey, not to mention a delicious way to use up leftover egg whites.

Coconut macaroons
    1. Preheat the oven to 180C/160C Fan/Gas 4.

    2. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together.

    3. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high.

    4. Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray.

    5. Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour.

    6. Cool the macaroons on a wire rack, and store in an airtight jar.

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