Coconut Macaroons

If you're a coconut lover, this recipe is for you!

Method

1. Preheat oven at 170-180°C.
2. Line two baking trays with silicone mats or baking paper.
3. Mix the sugar, desiccated coconut, gluten free flour and baking powder together in a bowl.
4. Then add the egg whites and vanilla bean paste and mix until everything is combined.
5. Make small balls in your hand, place them onto the lined baking tray and press to flatten them. Keep the biscuit at least 1-2 cm thick.
6. Bake the Coconut Macaroons at 170°C for 15–20 minutes, or until they have a nice golden colour.
7. Allow the biscuits to cool down completely.
8. Melt the chocolate and dip the top of the biscuits into the chocolate and then sprinkle the Sunset Supers or your choice of sprinkles on top.
10. Let the chocolate set and enjoy.

Inspiration

Try out some of our other sprinkles for a different look.