coconut macaron

ice-cream sandwiches

  • 2 eggwhites
  • ½ cup (110g) caster (superfine) sugar
  • 2 cups (160g) desiccated coconut
  • ice-cream, to serve
  1. Preheat oven to 160°C (325°F). Place the eggwhite, sugar and coconut in a bowl and mix to combine. Line 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. Bake the macarons for 10–12 minutes or until a light golden colour. Cool on trays. To serve, sandwich the macarons together with your choice of ice-cream. Serves 6.
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