SOFT AND TENDER COCONUT MACAROONS

Preheat oven to 175˚C and line a tray with baking paper.

In a bowl, mix together 400 g sweetened flaked coconut with 150 mL coconut cream, 150 mL evaporated milk, ½ tsp vanilla extract and a pinch of salt until thoroughly combined.

Beat two large egg whites until stiff then fold into coconut mixture. (It’s OK if the eggs mostly deflate during folding.)

Using clean hands, form the coconut mixture into golf-ball-size mounds.

Arrange on the prepared tray. Bake, until macaroons are deep golden brown all over, about 35 minutes, rotating the tray halfway through cooking.

Let cool on the tray, then transfer to an airtight container and store at room temperature.