Lemon coconut macaroons
Not to be confused with their chic Parisian cousins, macarons, these chewy, soft-hearted macaroons are perfect with coffee, poached fruits or chocolate mousse. They are also gluten-free.
Ingredients
4 egg whites
200g castor sugar
1 tbsp finely grated lemon zest
225g shredded coconut
Method
Heat oven to 180C. Line a baking tray with baking paper. Beat egg whites in a bowl until lightly fluffy. Gradually add sugar, still beating, until mixture is firm, white and glossy.
Fold in lemon zest and coconut. Shape heaped tablespoons of the mixture into pyramids with wet fingers (or use a piping bag with nozzle to pipe on the tray).
Bake for 15 minutes in the centre of the oven until lightly golden and still soft inside. Gently transfer to a wire rack to cool and firm up. Store in an airtight jar.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
