Almost embarrassingly easy and great to make with kids, this coconut macaroon is a dainty treat packed with flavour. And gluten-free!
100g/3½oz caster sugar
160g/5½oz desiccated coconut
1 tsp grated lime zest
1 tbsp lime juice
Preheat the oven to 180C/355F/Gas 4.
Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together.
With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high.
Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray.
Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour.
Cool the macaroons on a wire rack, and store in an airtight jar.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Macaroons
See more macaroon recipes
Pumpkin and coconut loaf cake
Moist carrot cake with coconut orange cream
Macaroons
See more coconut recipes
Chocolate beetroot cakes
Banana muffins
See more Jill Dupleix recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
