• Coconut macaron ice-cream sandwiches (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

Party perfect: go with different flavoured ice-creams to create colorful stacks.

Serves
6

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 2 eggwhites
  • ½ cup (110 g) caster (superfine) sugar
  • 2 cups (160 g) desiccated coconut
  • ice-cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat oven to 160°C (325°F). 

2. Place the eggwhite, sugar and coconut in a bowl and mix to combine. 

3. Line baking trays with non-stick baking paper. Place an egg ring on the tray and fill with 2 tablespoons of the mixture. Press with the back of a spoon to flatten and remove egg ring. Repeat with the remaining mixture. 

4. Bake the macarons for 10–12 minutes or until a light golden colour. Cool on trays. To serve, sandwich the macarons together with your choice of ice-cream.