2 Egg Whites
1/4 teaspoon Cream of Tartar
3/4 cup Berry Sugar (caster sugar in .au)
2 cups Flaked Coconut

 Optional Add ins:
Vanilla
Almond Flavouring
Lemon Juice

 Optional Toppings:
Strawberry, Raspberry or Cherry Jam
Lemon Danish Filling
Chocolate, melted for drizzling or dipping

Preheat oven to 325F (160C)
Line baking tray with baking paper.

In large CLEAN, absolutely no greasy residue, stainless steel or glass mixing bowl beat egg whites and cream of tartar to soft peaks.
Add sugar, a tablespoonful at a time, beating until thick and glossy. (this is the tedious bit but you know it is so worth it!)
Stir in Flavouring(s) of your choice; I use about 1 1/2 teaspoons of Vanilla and 1 teaspoon of Almond Extract
Fold in coconut.
Spoon large teaspoons of mixture onto prepared baking tray.

Bake for 12 to 15 minutes, until firm and showing a hint of colour.
Remove from oven and place on wire cooling rack.

Carefully slide a metal spatula under each macaroon; the macaroons will form a crisp outer shell as they cool so I like to loosen them from the baking paper before they set.

Variations:
After spooning out mixture, with slightly wet fingers, even out the surface of the macaroon and then make indent in the centre of each one
Place a scant amount of jam in each indentation.
Bake as directed.
Once cool, you can either drizzle each macaroon with a bit of melted chocolate
or
Dip 1/2 of the macaroon into melted chocolate; place on wire rack and allow chocolate to set.

Bet you can’t eat just one.