Easy to make and wheat-free.
1 egg, separated
1½ cups medium-shredded coconut
1/3 cup sugar
8 glacé cherries, cut into quarters
1 Preheat the oven to 150°C and grease a baking sheet. Lightly beat the egg yolk and mix with the coconut and sugar. Whisk the egg white until stiff and fold through the egg yolk mixture.
2 Drop teaspoons of mixture onto the baking sheet. Stud each macaroon with a piece of cherry and bake for 10–15 minutes or until golden.