White Chocolate Macaroons

You'll need:
150g (or 1 cup) white chocolate
200g (or 2 cups) dessicated coconut
2 free range eggs, separated
3/4 cup caster sugar
Rice paper sheets, cut into 4's

Make em:

Beat egg whites to semi stiff peaks, add yolks and then sugar 1/4 cup at a time.
Chop the chocolate in a mini processor so you have chunks of different size and add to the egg mix with the coconut. Fold together until completely combined.
Lay rice paper squares on a baking tray and use a small ice cream scoop to place even blobs of mix on each paper square. Flatten a little with damp fingers.
Bake in a preheated 160'C (fan) oven (I turned mine round halfway through to colour evenly) for 15mins. Move to a wire rack to cool, then trim the rice paper round the macaroons. Shove into face before anyone else sees you've made them, cos then you'll have to share.

I got the idea for this recipe from the 4 ingredients cookbook, but added the rice paper.

Coconut Macaroons

Makes 12:
2 cups dessicated coconut
1/2 cup caster sugar
2 egg whites
few drops food colour ( I went for pink, obv)

add all the ingredients to a bowl and mix until combined. It's as easy as that!

Using an ice cream scoop and an egg ring/pastry cutter, add a scoopful of the mix to the ring on a lined baking sheet. press in firmly, so that it is completely compacted and smooth. Gently remove the ring. Bake in a pre-heated oven at 160'C (fan) for 10-12 mins or until just starting to lightly brown at the edges.

Leave to cool on the tray and then keep in an airtight container. They are great sandwiched together with ice cream!