4 egg whites
1 cup sugar
2 and ½ cups shredded coconuts
1 teaspoon vanilla
1 teaspoon lemon zest
Candied cherries for decoration (optional)
Beat the egg whites until they become white and form stiff peaks (using the food processor this requires 5- 7 minutes)
After you get the stiff peaks, start adding the sugar one tablespoon at a time while beating (if you add the sugar all at once you risk deflating the egg whites)
Add the vanilla and lemon zest while you continue beating.
Empty the egg whites into a bowl and fold in the coconuts
Put the coconut egg white batter in a pot and cook over low medium heat while stirring continuously till the mix is heated through and thickens in consistency (this should take around 5-7 minutes)
Take the pot off the heat and allow it to rest for 30 minutes.
Heat your oven to 240 C
Spoon the mix on to a greased baking sheet
You can decorate them with candied cherries or leave them plain
Place the coconut macaroons in the oven on the middle rack.
Bake at 240 C for 3-5 minutes (this will help the macaroons set) then lower the heat to 160 C till the edges touching the pan are golden brown
Place them under the broiler till the tops are golden brown too
Take them out of the oven and allow them to cool for 5-6 minutes (they will be too soft to handle when they come out and might crumble if you try to move them)
Take the macaroons off the pan and cool on a wire rack
INFO & TIPS
Once they cool you can decorate them by dipping half of each macaroon in melted chocolate or drizzling lines of melted chocolate on them