Coconut macaroons

Use finely shredded, fairly dry coconut and pack the mixture firmly into little mounds. If it feels loose, chill it for 20 minutes before baking; take the macaroons out when the edges are golden and the centres still look a little soft.

Bake small mounds at 170°C for about 15–20 minutes, until the edges are golden. Leave them on the tray to firm up before moving them, as they are fragile while hot.

Once completely cool, keep them in an airtight tin at room temperature for up to a week. Freeze them in a sealed container for up to three months, then thaw at room temperature.

Coconut macaroons are chewy mounds made with shredded coconut, usually bound with egg white or condensed milk. French macarons are smooth, delicate sandwich biscuits made from ground almonds and meringue, with a filling between two shells.

Yes: use a recipe made with sweetened condensed milk, which binds the coconut without egg. For an egg-free and dairy-free version, aquafaba—the liquid from a tin of chickpeas—can be whipped and folded through the coconut mixture.

Their sweet, chewy texture goes well with coffee or tea, and they make a good contrast alongside fresh berries or sharp citrus fruit. For a richer treat, dip the cooled bases in melted dark chocolate.