Coconut Macarons

Makes 10-12

2 eggs

1½ tsp sugar

50g butter, melted and cooled 200g desiccated, shredded coconut 1 orange, finely zested

1 lemon, finely zested

Preheat the oven to 195°C (175°C fan forced).

Whisk the eggs and sugar together. Pour the cooled, melted butter and the desiccated coconut into the mixture. Add the zest. Let the mixture rest for a little while. Cover a baking tray with baking paper. Divide 10-12 scoops on the tray and bake for 15 minutes.

Cool and store in an airtight container.