Coconut macaroons
Shelina Permaloo is back to give us a sweet taste of Mauritius with these lovely little bites of paradise.
Ingredients:
1 tin 400ml condensed milk400g shredded coconut1 tbsp fresh vanilla (or you can use essence)2 egg whitesA pinch of salt
Method:
Preheat oven to 160C
In a large mixing bowl, mix together the shredded coconut, vanilla extract and condensed milk
Using the whip attachment of a mixer, combine on high speed the egg whites with a pinch of salt until stiff
Fold the egg whites into the coconut mixture, then place a tablespoon of the mixture on a pre lined baking tray, or using a small ice cream scoop
Bake in the oven for 25 minutes then allow to cool thoroughly before serving