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Line two trays with non-stick baking parchment or rice paper.

Whisk the egg whites in a bowl until stiff, but not dry.

Lightly fold in icing sugar. Gently stir in the ground almond essence and desiccated coconut until the mixture forms a sticky dough.

Spoon walnut-sized pieces of mixture onto the lined baking tray. Press a few strands of shredded coconut on top of each one.

Bake for about 25 minutes.

The outer crust should be golden and the inside soft.

Cool on a wire rack.


coconut macaroons


2 egg whites
4 oz (100g) icing sugar
4 oz (100g) ground almonds
Few drops of almond essence
4 oz (100g) desiccated coconut
2 tbps shredded coconut


Pre-heat oven to GM2, 300F, 150C