175g shredded coconut
4 egg whites
150g caster sugar
2 tsp vanilla essence
pinch of salt
75g chopped red glace cherries
Pre-heat the oven to 175 degrees. Line two baking sheets with parchment.
Combine all the ingredients except the cherries in a large heat-proof bowl over a pan of simmering water. Stir the mixture constantly for six minutes, or until the egg whites have started to thicken. The mixture is ready when its consistency is homogenous and holds shape. (note: this is an excellent arm workout!)
Remove the bowl from the pan and stir in the cherries. Drop large spoonfulls of the mixture about 5cm apart on the lined baking sheets. Bake for 15 minutes until the macaroons are golden.
Slide the parchment and cookies onto wire racks and allow to cool completely.
Store in an airtight container for three to four days.