Coconut Macaroons

HC_FeastGoesOn_244-291.indd 284 3/12/13 10:40 AM

285Tradition

Preheat the oven to 180°C (350°F/Gas 4). Line a large baking tray.Prepare a bowl of cold water for wetting your hands.Mix the ingredients thoroughly until the mixture holds together.

With wet hands, press lightly and shape into walnut-sized balls. Place on the prepared tray and bake for 20–25 minutes, or until brown on the outside edges.

Makes 30 macaroonsStore in an airtight container for up to 2 weeks

Read Jacqui’s story on page 16

3¼ cups desiccated (290 g) or shredded (245 g) coconut

155 g (⅔ cup) caster (superfine) sugar

2 eggs, lightly whisked

� ese delicious pop-in-your-mouth morsels were always on our Pesach table. A family favourite, traditionally formed as little pyramids, they were quickly eaten and requested regularly. Nana Rene made them, then my mum Sylvie, and now my daughter Lexi and I make them. � ey are perfect at any time of year.

Coconut macar­ ns

JACQUI ISRAEL

HC_FeastGoesOn_244-291.indd 285 3/12/13 10:40 AM