Coconut Macaroons

These light, airy, melt-in-the-mouth macaroons are a sturdier version of the traditional macaroon.

Ingredients

2 egg whites
1 level dessertspoon cornflour
4oz/100g caster sugar
5oz/125g dessicated coconut
1 blanched almond halvesrice paper or baking parchment
Method
Preheat the oven to about 175C.
Whisk egg whites until frothy but not stiff.
Fold in other ingredients.
Lay out heaped teaspoons on the baking parchment.
Bake for 15 minutes until lightly golden.
Store in a plastic air tight container.