Shelina Permalloo brings the taste of Mauritius to Lorraine serving up delicious coconut macaroons.
The ingredients are: 1 tin 400ml condensed milk, 400g shredded coconut, 1 tbsp fresh vanilla (or you can use essence), 2 egg whites and a pinch of salt.
To prepare the dessert: Preheat oven to 160C.
In a large mixing bowl, mix together the shredded coconut, vanilla extract and condensed milk
Using the whip attachment of a mixer, combine on high speed the egg whites with a pinch of salt until stiff
Fold the egg whites into the coconut mixture, then place a tablespoon of the mixture on a pre lined baking tray, or using a small ice cream scoop
Bake in the oven for 25 minutes then allow to cool thoroughly before serving.