Ingredients

• 2 - egg whites
• A pinch of salt
• 1 cup - powdered sugar
• 200 g - grated coconut
• 1 tbsp - cashew nut, powdered
• 3 - 4 tbsp - all-purpose flour (maida)
• 1 tsp - vanilla essence
• 1/2 tsp - butter

How to Make Coconut and Cashewnut Macaroons

• Preheat oven at 400 degrees Fahrenheit or 200 degrees Centigrade (moderately hot).
• Grease baking tray with 1 tsp butter.
• Whisk egg whites with a pinch of salt till stiff.
• Fold in powdered sugar, powdered cashew nut, all-purpose flour, grated coconut and vanilla essence. This mixture should be a thick dropping batter.
• Drop the macaroon mixture by the spoonful on the baking tray keeping a distance of 3 cm between the macaroons.
• Bake for 18 - 20 minutes or until edges are lightly browned.
• Store in an airtight container.
• Recipe Courtesy: Niya's World