Start this recipe by pulsing together the flour and coconut in a food processor for 30 seconds. Remove from the processor and put aside. add the sugar and unsalted butter to the processor cream together. add the eggs, lemon zest and vanilla and continue to pulse for 20 seconds. Finally, blend in the flour and coconut mixture till you have a smooth paste. Remove the coconut mixture from the bowl and either pipe into macaroons on non-stick baking sheets or use 2 teaspoons to drop into mounds. Finish off with half a red glace` cherry on top of each macaroon and bake in the oven at 200`c for 15-minutes, or until lightly golden in colour.

Serves 40

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