2 large egg whites
1/2 tsp vanilla extract
pinch of salt
140g caster sugar
100g shredded coconut
Preheat oven to 325F/165C/Gas 3. Grease a baking sheet or line with parchment and set aside.
Put the egg whites, vanilla and salt in a smallish bowl and beat to the soft peak stage.
Gradually add the sugar, beating constantly, until the whites reach the stiff peak stage. Gently fold in the coconut.
Drop a tablespoon for each macaroon on the prepared baking sheet. [They don't spread much, but become quite puffily large.] Bake one sheet at a time for 15 to 25 minutes until nicely colored and puffed.They will be very fragile right out of the oven, so let them cool on the baking sheet for 5 minutes before transferring gently to a cooling rack. Store in an airtight container.
Optional: dip in melted chocolate when cool.
