Strawberry Macaroons

Ingredients

• 4 egg whites
• 1 cup caster sugar
• 2 teaspoons vanilla extract
• 1/3 cup plain flour
• 2 cups desiccated coconut
• 1 1/2 cups shredded coconut
• 1/2 cup strawberry jam

Method

1. Preheat oven to 150°C/130°C fan-forced. Line 3 large baking trays with baking paper. Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until dissolved. Add vanilla. Beat until combined.
2. Add flour and coconut to meringue. Fold until just combined. Spoon level tablespoons of mixture, 3cm apart, onto prepared trays. Make a small shallow hole in the centre of each macaroon. Spoon 1/2 teaspoon jam into each hole.
3. Bake 1 tray at a time for 35 to 40 minutes or until just firm (see note). Stand on trays for 5 minutes. Carefully lift onto a baking paper-lined wire rack to cool. Serve.

Notes

• 
  If baking more than one tray at a time, swap the position of trays in the oven halfway during cooking to avoid over-browning.
  Kim's fete tips: Include recipe ingredients on a label to avoid any problems with food allergies.
  It's also a good idea to include the date the treats were made.
  Keep packaging simple and elegant. Use clear cellophane so it is easy for customers to see what you're selling.
  Cellophane bags, boxes, labels and tags are available from Spotlight, newsagencies, art supply stores and stationery stores. Nutitional information is per macaroon.