|Caster sugar||6 Ounce (185 Gram)|
|Granulated sugar||1 Ounce (30 Gram)|
|Desiccated coconut||8 Ounce (250 Gram)|
Line baking-sheets with non-stick silicone paper or rice paper.
Whisk the egg whites until stiff, then whisk in the caster sugar to make a meringue; gently fold in the granulated sugar and coconut.
Spoon about 20 small mounds of the mixtute on to the baking-sheets.
With wetted fingers, gently draw up the mixture to make pyramid shapes and top each one with a piece of glace cherry if you wish.
Bake at 180°C/350°F/Gas Mark 4 for about 20 minutes.
If you are using two baking-sheets, change their positions in the oven halfway through cooking.
The macaroons should be slightly golden brown.
Cool on a wire rack and store in an airtight tin.