Tropical Macaroons

With the recent spell of glorious hot weather, my mind has been drifting towards thoughts of white sandy beaches and turquoise seas. It is most definitely these thoughts of far off lands that have inspired The Wobbly Jelly’s latest recipe.

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Ingredients

220g of Desiccated Coconut

150g Caster Sugar

50g Dried Pineapple

A lime

3 Egg Whites

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Method

Preheat the oven to 180 degrees celsius.

Finely chop the pineapple.

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Mix the coconut, sugar and pineapple together in a large bowl.

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Grate the zest of the lime into the coconut mix and squeeze the juice of half of the lime into the mixture.

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Gently whisk the egg whites and add to the mixture. Combine all the ingredients.

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Roll into small balls and place on a lined baking tray.

Gently squish down.

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Bake for 12 minutes until the coconut is lightly toasted.

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