Ingredients Eggs - 2 Dessicated coconut - 225 g Caster sugar - 140 g Glace cherries - 6, halved
Methods 1) Beat the eggs in a large bowl until frothy. Add the coconut and sugar and stir well. Set aside for 20 minutes. 2) Preheat the oven to 180°C. Line a baking tray with greaseproof paper. Wash your hands in cold water and form the coconut mixture into 12 pyramids. Place these on the baking sheet. Keeping your hands cold and slightly damp helps to stop the mixture sticking more to your fingers than the cakes. 3) Place a glace cherry half on top of each macaroon and bake for 25 minutes or until golden (keep an eye on them after 20 minutes). Makes 12.