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1. Beat the egg whites until frothy (Make sure no
yolk whatsoever has contaminated the egg whites,
otherwise you could be whisking for ever!)
2. Add the sugar and beat until stiff.
3. Fold in the coconut and using a metal teaspoon,
drop small amounts of the mixture onto a parchment
covered baking sheet, creating 30 macaroons.
4. Bake for 30 minutes in a preheated oven
(170ºC/325ºF/Gas Mark 3).
5. Remove from oven, and allow to cool for a few
minutes before removing them from the baking
sheet.
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