This biscuit recipe makes delicious coconut macaroons that are gluten free and dairy free. There also great fun to cook with kids.

Preparation time: 10-15 minutes Cooking time: 10-15 minutes Difficulty rating: Easy

Ingredients

Makes 16 desert spoon sized macaroons

• 1 tsp coconut essence
• 2 large egg whites at room temperature
• 1.5c unsweetened shredded coconut
• 60g white sugar added spoon at a time (just over ¼ cup)
• Pinch salt
• ¼ tsp cream of tartar

Method

1. Preheat the oven to 170^oC.
2. Separate egg yolks from egg whites being careful not to get any yolk mixed into the white. (You can use the egg yolks to make custard or French toast).
3. Whisk until slightly frothy.
4. Add in cream of tartar, salt and coconut essence.
5. Then whisk until soft peaks form.
6. Add the sugar 1 tsp at a time, whisking between each spoon.
7. The egg white mixture will become glossy in colour.
8. Add coconut and gently fold into egg white mix.
9. Line a baking tray with baking paper and spoon the mixture onto the tray.
10. Cook macaroons for 10-15 mins at 170^oC. They will turn from glossy white to a slightly golden colour.
11. Cool before storing in an airtight container.

Tips

• Be careful to check the shredded coconut before you buy it, some brands add sugar to it without putting it on the front of the packet. Check the list of ingredients.
• This recipe is already not very sweet, but if you are making for very young children you may wish to cut the sugar down further to 40-50g.
• Make this recipe with children, they will love seeing the magic of the eggs transform from a small liquid to big white fluff!

Nutritional content

Nutritional analysis per serve:

References

1. AusNut. Nutrient Database. 2007. [cited 2 September 2013]. Available from URL link
2. AusNut. Nutrient Measures Database. 2007. [cited 2 September 2013]. Available from URL link