Crispy and golden on the outside and chewy on the inside for the perfect coconut macaroon! Not to be confused with the delicate French macarons, these sweet egg white-based biscuits are crunchy and coconutty and make the ideal sweet treat.
1.Preheat oven to 150°C (130°C fan-forced). Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after additions. Stir in essence, sifted flour and coconut in 2 batches.
2.Line oven trays with baking paper. Drop level tablespoons of mixture onto trays about 5cm apart. Place a cherry quarter on top of each macaroon.
3.Bake in oven about 40 minutes or until lightly browned; cool on trays.
Although almonds were the key ingredient in traditional macaroons, coconut quickly became an equally popular adaptation. Can be made a week ahead store in airtight container freeze suitable microwave not suitable.