Coconut Mararoons are light and fluffy and very easy to make. The make an impressive plate at a party or dinner.
4 egg whites, room temperature
250g caster sugar
125g desiccated coconut
1 teaspoon lemon juice
Whip eggwhites until frothy, add sugar, add coconut, add lemon juice. Drop a teaspoonful at a time onto baking paper. Or, use a piping bag with large nozzle.
Bake at 160C for 30 to 40 minutes.