Strawberry Coconut Macaroons
Makes 16, Prep 10 mins, Cook 15 mins
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.