- 2 cups moist shredded Coconut
- 1 large Egg White
- pinch Salt
- 1/2 can Sweetened Condensed Milk
- 4 drops Rose Water
Pre-heat oven to 150°C, line a baking tray with baking paper. Whisk the egg white and salt, until soft peaks form, fold in coconut, rose water and condensed milk until well combined. Roll into balls of about 1 tablespoon, and place on baking tray - well spaced. Bake for approximately 20 minutes - until the tips of the coconut are well toasted.
If you prefer a deeply toasted flavour to your coconut, lightly toast the coconut first - however do not over do it, as the tips will burn when you are cooking the macaroons!