COCONUT MACAROONS

Preheat your oven to 160 deg C . Separate 1 egg . Beat 1 egg yolk with 55 gm ( 1/4 cup )of icing sugar in a small bowl until creamy. Stir in 120 gm ( 1 and 2/3 rds cup) of shredded coconut . Now beat the egg white in a clean dry bowl , until firm peaks form , gently stir into the coconut mixture . Drop heaped tsp of the mixture on to baking paper lined oven trays . Bake for 15 minutes , then reduce your oven temp to 120 deg C and bake for about 30 minutes or until the macaroons are golden . remove from oven and cool on oven trays . Macaroons when cooled can be stored in air tight containers and they are also suitable for freezing .