These little delights are half-way between a meringue and a biscuit, a little bit crispy on the outside, and soft and sweet inside.
You'll notice they don't look at all like the "Masterchef" style macaroons which are perfectly round, and sandwiched together with some sort of cream. This is what I knew as macaroons as a child.
2 egg whites
1 cup desiccated coconut
2 tablespoons rice flour
2/3 cup caster sugar
Preheat oven to 180 deg C.
Line two biscuit trays with baking paper.
Beat egg whites to form stiff peaks.
Add sugar, a little at a time, beating with each addition.
Gently fold in coconut and rice flour.
Mound teaspoonfuls on the prepared trays.
Bake until lightly browned. (In my old gas oven this was 12 minutes. In my new electric oven it's about 15. Start checking after 10.)
Variation: If you use shredded coconut, you will get the same taste, but a very different texture and look.
These macaroons are very energy-dense, with lots of carbohydrate and fat as well as a little protein. They are definitely only a "sometimes" food. (In my house a double batch can disappear in an afternoon.)