Ingredients:
2 large egg whites
4oz caster sugar
5 1/2oz shredded coconut ( Instead of using 5 1/2oz coconut, I used 3oz and added 2 1/2oz ground almonds)
Some jam
Directions:
Preheat the oven to 180C/350F. Line your baking sheets.
Please the egg whites in a large bowl and whisk until soft peaks form and they hold their shape, but are not dry. I used the whisk attachment on my electric mixer for this. Whisking them really well makes these macaroons so light and lovely!
Add the sugar to the egg whites and using a large metal spoon, fold in until incorporated.
Add the coconut and almonds and fold into the mixture.
Place heaped tablespoons of the mixture onto the baking sheet. Using your finger make a small hole in the centre of the macaroon.
Bake in the preheated oven for about 15 minutes, or until lightly golden brown around the edges.
Leave on the baking sheet for 2-3 minutes and then transfer the macaroons to a wire rack to cool completely.
Liquify some jam in the microwave in 10 second intervals and when the macaroons have cooled, spoon some of the liquid jam into the centre and leave to cool.
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