These days when you say macaroon, you think Ladurée, beautiful multi coloured macaroons from Paris. These are based on coconut rather than almond, they're not as pretty but they are SO GOOD! Little bundles of chewy sweet coconutty goodness.
You will need:
225g dessicated coconut
150g icing sugar
A great simple recipe - just mix it all up in a bowl. You can use caster sugar if you don't have icing sugar. Roll the mixture into small balls and put them onto a non stick tray or onto baking paper. Bake at 180C for 25 minutes or until they are nicely golden. Once they are cold you can also drizzle or dip them in dark chocolate.