Coconut Strawberry Macarons

Ingredients:

• 200 g sweet coconut flakes
• 1/4 cup chopped strawberries
• 2 eggs category CO
• A pinch of salt
• 2/3 cup sugar
• 1 tsp vanilla extract
• Equipment: 2 baking sheets or loaf pans lined with parchment paper or foil

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 180°C (350°F). In the bowl of a food processor fitted with the blade attachment, pulse the coconut 6-8 times at 1-second intervals. You want to chop the coconut, not grind it.
   
   In a medium bowl, beat the eggs with salt until combined. Gradually whisk in the sugar, then add the vanilla. Stir in the strawberries and coconut.
2. Drop heaping teaspoons of dough onto prepared baking sheets, spacing the cookies about 5 cm apart.
   
   Bake for 12-15 minutes, until the macarons are richly golden but still soft inside. Slide the parchment paper off the pan and onto a wire rack. Store the cooled macarons between sheets of parchment or waxed paper in a metal tin or plastic container with a tight-fitting lid.