A very easy biscuit to make, my boys love the combination of crunchy and chewy on these, hope you do too....

Coconut Macaroons

4 Egg whites, light beaten
450g Caster sugar
1 1/2 tablespoons Liquid Glucose
1 1/2 teaspoons Vanilla extract
180g Desoccated Coconut
125g Plain Flour

Method

• Preheat oven to 150ºC (300ºF / Gas 2).  Line 2 trays with baking paper.
• Combined the egg hites, sugar and liquid glucose in a large heatproof bowl and whisk to combined.
• Place the bowl over simmering water and whisk till the mixture is just warm.
• Remove and add vanilla, coconut and flour.  Stir to combined.  Cover with clingfilm and refrigerate till mixture is firm.
• Take a heaped teaspoonful of mixture and using wet hands, form into balls.  Flatten slightly and place on trays, spacing them apart.
• Bake for 15 minutes, cool for 5 minutes on trays before removing and allowing to cool completely.

These biscuits can be stored for up to a week in an airtight container. I used 4 baking trays and made about 50.....  You can make them smaller if you like.