Straw­berry Co­conut Mac­a­roons

Makes 16, Prep 10 mins, Cook 15 mins

New Idea - - New Food Ideas -

2 egg whites 1½ cups shred­ded co­conut ¼ cup caster sugar 1/ cup straw­berry jam 3 Whipped cream and sliced fresh straw­ber­ries, to serve 1 Lightly grease and line two large oven trays with bak­ing pa­per. 2 Whisk egg whites in a large bowl un­til frothy. Add co­conut and sugar. Stir to com­bine. 3 Spoon level ta­ble­spoons of mix­ture onto pre­pared trays, about 4cm apart. Us­ing the back of a tea­spoon spread to 6cm rounds. 4 Cook in a mod­er­ate oven (180C) for about 12 to 15 min­utes, or un­til golden. Cool on trays. 5 Just be­fore serv­ing, place a tea­spoon of jam onto each mac­a­roon. Top with cream. Dec­o­rate with straw­ber­ries.

TIP Mac­a­roons can be made up to one week ahead. Store in an air­tight con­tainer.

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