Ingredients For the Snack 1 Pinch Sea Salt 1 tbsp Runny Honey 200 g Caster Sugar ½ tsp Vanilla Extract 3 Eggs (Whites) 200 g Desiccated Coconut * Always check the ingredient labels for allgergen information Will keep well for up to 1 week in an airtight container. Share this Recipe Facebook Twitter Pinterest WhatsApp
Coconut Macaroons by Dan Serves 9 Total 35 minutes Oven Temp 160 °C - 20 minutes Difficulty Super Easy Chef Claire Ptak Biscuit Method Put all the ingredients in a pan and place over a medium-low heat, stirring constantly, then reduce the heat to low and stir continuously until al the sugar has melted and the mixture starts to look like rice pudding. Keep stirring until the mixture thickens and begins to dry out. Using a spoon (as the mixture will be sticky) scoop individual portions of the mixture on to a lined baking tray. Bake for 20 minutes until the macaroons are puffed and golden. Allow them to cool on a wire rack.