Coconut Macaroons
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | Sugar | 2⅓ cups |
| 250 g | Desiccated Coconut | 2½ cups |
| 200 g | Egg white | ¾ cup |
| 50 g | Laucke Wallaby Flour | ⅓ cup |
Method
Preheat oven to 200°C.
Heat the sugar, coconut and egg white in a saucepan over low heat reaching 40°C.
Stir in the Laucke Wallaby Flour and allow to cool.
Using a spoon or scoop, deposit desired shape on a baking tray.
Baking temperature 200°C for 12 to 14 minutes or until lightly browned – depended on size and shape.
