Coconut Macaroons

Ingredients

3 egg whites, at room temperature
1/4 teaspoon salt
1 cup CSR Caster Sugar
1/2 teaspoon vanilla or almond essence
2 tablespoons flour
1 1/2 cups coconut
40 blanched almonds

Method

Preheat the oven to 150*C. Beat egg whites with salt until they form peaks which turn over, then add half the sugar and beat until peaks stand upright when the beater is removed from the mixture. Stir in the essence. Mix together the remaining sugar, flour and coconut, then fold into the egg whites. Shape the mixture to form 30 – 40 biscuits and place on a well greased baking tray. Try to keep them evenly round, and allow space for spreading. Top each biscuit with a blanched almond.
Bake for 20 – 25 minutes. Biscuits should feel quite firm on the outside, but be chewy inside. The larger the biscuits, the longer they will take to cook.
Cool on a wire rack and store in an airtight container.

Special thanks to Alison Holst for use of this Best Ever recipe