- 2 eggs, separated
- 3/4 cup caster sugar
- 3 cups desiccated coconut
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually beat in caster sugar, 1 tbsp at a time, beating until dissolved between each addition. Beat in egg yolks then fold in coconut until well combined.
Spoon tablespoons of coconut mixture, about 5cm apart, onto baking-paper lined oven trays.
Cook in a moderately slow oven (160C) for about 20 to 25 minutes or until the macaroons are golden brown. Cool on a tray before storing in an airtight container.