Coconut macaroon kisses

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How to make Coconut macaroon kisses

  • Yield : 16
  • Prep Time : 1:35
  • Cook Time : 0:20
  • Total Time : 1:55

Ingredients

  • 2 eggwhites
  • pink food colouring
  • 2 tablespoons caster sugar
  • 2/3 cup icing sugar mixture, sifted
  • 1/2 cup desiccated coconut
  • icing sugar mixture, to serve

Raspberry cream

  • 3/4 cup thickened cream
  • 100g frozen raspberries, thawed

Method

  • Step 1 Grease 3 baking trays. Line with baking paper.
  • Step 2 Using an electric mixer, beat eggwhites until soft peaks form. Add 4 to 5 drops of food colouring and caster sugar, 1 teaspoon at a time, beating for 3 to 5 minutes or until sugar dissolves. Fold in icing sugar and coconut.
  • Step 3 Place mixture in a piping bag or a plastic bag with the corner snipped off. Pipe 4cm rounds onto prepared trays, allowing 2cm to 3cm between each for spreading. Dust with icing sugar and stand for 10 minutes.
  • Step 4 Preheat oven to 140°C. Bake for 20 minutes or until macaroons are firm. Stand for 5 minutes. Remove to a wire rack to cool.
  • Step 5 Make raspberry cream: Using an electric mixer, beat cream until soft peaks form. Add raspberries. Stir to combine. Serve macaroons with raspberry cream.

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