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Coconut Macaroons

Crunchy on the outside, chewy on the inside, a good coconut macaroon is an irresistible thing. The good thing about them is that they can be yours in less than half an hour.

Makes about 24 cookies.

You will need:

Lamb Brand Coconut, 3 cups

Lamb Brand White Granulated Sugar 1/2 cup

Lamb Brand Vanilla Powder 1/2 tsp

Lamb Brand Table Salt 1/4 tsp

Lamb Brand Glace Cherries 12, for decoration

Egg Whites 4, large


All you have to do is:

1. Preheat the oven to 180°C.

2. Toast the coconut for about 5 minutes, or until just barely starting to show some color and let cool slightly before using.

3. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.

4. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.

5. Line the baking sheet with parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.

6. Cut the glace cherries in halves and place on each macaroon.

7. Bake the macaroons until golden, 15 to 20 minutes. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Macaroons can be kept in an airtight container for up to a week.