Raspberry macaroons
This is an easy addition to the basic macaroon recipe (http://bakeclub.yolasite.com/index/coconut-macaroons-by-ginny), and offers a useful way to use up egg whites - e.g., if making lavender bars or rosemary salty-sweet shortbread.

2 cups coconut
2 egg whites
1/3 cup caster sugar
1/3 cup freeze-dried raspberries

heat oven to 180C
mix ingredients together
put into 2-3 tsp-sized mounds on a sheet of paper
bake for 10-12 minutes (til they're a bit golden)
remove from oven.
cool - don't try and remove from the tray beforehand, or they fall apart
eat. quickly.

Chocolate macaroons
Another tweak on the basic macaroon recipe (http://bakeclub.yolasite.com/index/coconut-macaroons-by-ginny), which offers a useful way to use up egg whites - e.g., if making lavender bars or rosemary salty-sweet shortbread.

2 cups coconut
2 egg whites
1/3 cup caster sugar
1-2 Tsp cocoa powder
3-4 Tsp fine-grated very dark chocolate (I used 100% cocoa solids)

heat oven to 180C
mix ingredients together
put into 2-3 tsp-sized mounds on a sheet of paper
bake for 10-12 minutes (til they're a bit golden)
remove from oven.
cool. (this is crucial - don't try and move them before or they disintegrate)
eat. quickly.