COCONUT MACAROONS

Ingredients :

3 egg whites medium-sized, at room temperature

2 cups of dessicated / shredded coconut

1/3 cup Equal Gold

Dizzle of Salted Caramel

Instructions:

Preheat oven to 320°F (160°C).

Separate egg whites from egg yolks and put all the whites into a large bowl.

Whip the egg whites with a hand mixer until they have stiff peaks. This should take around 3-5 minutes.

Carefully fold in the dessicated or shredded coconut and Equal Gold to the egg whites being careful not to over mix too much.

Take a 2 tablespoon measuring spoon. Place them on your cupcake tray with 3oz Cupcake Liners, they won’t rise much so don’t worry. This recipe should make about 12 Macaroons.

Bake for 17-20 minutes until they are golden and crispy.

Notes

These macaroons are not overly sweet, increase the amount of sweetener if you like them sweeter.