Step 1

Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.

Step 2

In a large mixing bowl, stir the coconut, sweetened condensed milk and vanilla extract together and set aside.

Step 3

In a separate bowl, beat the egg whites and salt with hand-held beaters, a stand-mixer or Thermomix until stiff peaks form.

Step 4

Gently fold the egg whites through the coconut mixture.

Step 5

Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos).

Step 6

Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour.

Step 7

Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Step 8

Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.

Step 9

Insert the butterfly into a clean and dry Thermomix bowl. Add the egg whites and a pinch of salt. Mix for approximately 2-3 minutes, 37 degrees, Speed 4 or until stiff peaks form.

Step 10

Add the coconut, sweetened condensed milk and vanilla extract to the Thermomix bowl and gently fold through the egg whites with the spatula. Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos).

Step 11

Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour.

Step 12

Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.