Coconut macaroon

Most are made with shredded or desiccated coconut, egg white and sugar; some recipes use condensed milk instead of egg white. A little vanilla or a pinch of salt is often added.

Shape the mixture into small mounds and bake at 160 °C fan (180 °C conventional) for about 15–20 minutes, until the edges are golden. Leave them on the tray to firm up before moving them.

Keep them in an airtight container at room temperature; they are usually best within a week. Freeze them in a sealed container for up to three months, then thaw at room temperature.

Yes. Let the baked macaroons cool completely, then dip their bases in melted dark or milk chocolate, or drizzle chocolate over the tops. Leave them on baking paper until the chocolate sets.

No. Coconut macaroons are chewy coconut mounds, while macarons are delicate sandwich biscuits made from almond flour and meringue, usually with a filling.

They can be, since a basic recipe uses coconut, egg white and sugar rather than flour. Some versions contain flour or are made where there is cross-contact, so check the ingredients if you need to avoid gluten.

Many contain egg, and some recipes include condensed milk or other dairy. Coconut itself can also cause an allergic reaction; check the ingredient list and avoid them if you are allergic to an ingredient.