Preheat oven 160°C/ 140°C (fan forced) and line a baking tray with baking paper.

Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually beat in caster sugar, one tablespoon at a time, making sure the sugar is dissolved between each addition

Beat in egg yolks and then fold in coconut

Spoon tablespoons of the coconut mixture, onto prepared baking tray, leaving approx 5 cm space between each

Bake 20-25 minutes, or until macaroons are golden brown. Cool on a tray before serving or storing in an airtight container