Recipe by Nigella Lawson
2 large egg whites
¼ teaspoon cream of tartar
½ cup Selati Castor Snow
3 tablespoons almond meal
1 pinch of salt
1 teaspoon vanilla extract (or coconut essence if available)
2 cups shredded coconut
Preheat the oven to 170ºC
Beat the egg whites until frothy - no more - then add the cream of tartar and carry on beating, Missus, until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
Form into clementine-sized domes, 6-7cm / 2½ inches in diameter, and place on a lined baking sheet. Don't make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
Cook for 20 minutes or until they're just beginning to turn golden in parts.
Once the Macaroons are cool, I like to dip the bottoms into Melted chocolate (either white or dark depending on your taste preference.
Serve with a generous dollop of Ice Cream.