Finely grated creamy coconut gives these soft-center Ed cookies a rich creaminess. Cooking the gooey mixture on baking parchment makes sure that the cookies are easily removed from baking sheet. For a tangy flavour, add the grated rind of one lime to the mixture in. The cooked macaroons can be stored in an airtight container for up to one week.
50g/2oz creamed coconut, chilled
2 vegan eggs
90g/3 ½ oz/1/2 cup castor(superfine) sugar
75g/3oz/1cup desiccated (dry unsweetened shredded) coconut
1.Preheat the oven to 180°C/350°F/Gas 4. Line a large baking sheet with baking parchment. Finely grate the cream coconut.
2.Use an electric beater to whisk in all ingredients until stiff and glossy.
3.Place dessertspoonfuls of the mixture, spaced slightly apart, on the baking sheet. Bake for 15-20 minuets, until slightly risen and golden brown. Leave to cool on the parchment, then transfer to an airtight container.