Coconut Macaroons

Having made mayonaise I needed a recipe to use up the egg white left over

1 egg white
1/4 cup sugar
1 cup shredded coconut (or a bit less depending on size of egg)

Makes about 10 (small ones - you can make less bigger if you want)

Mix together the egg white and sugar
Add the coconut until the mixture is stiff but not dry or crumbly

Dollop teaspoon fulls on to a baking tray (or be creative with shapes)
Bake for 15-20 minutes until speckled golden (the sticky out tips of coconut go golden but the rest will be whiteish still - in our oven which is gas with the heat only at the bottom, the bottoms get browned quite quickly so the tops stay paler)

All the rest got eaten before I took the photo (thanks to Ruth and Huw for the lovely cake stand!)