Coconut Clouds cookies Name: Nathalie Alcantara Base: Fort Eustis Recipe: 3 egg white Salt 1 tsp lemon juice 225g / 7oz confectioner's sugar 1/2 tsp cinnamon 200g/6 1/2 oz coconut flakes 100g / 3 oz hazelnuts, ground You should use very fresh eggs for this recipe. Separate the eggs and place the egg whites in a clean grease-free bowl. Beat the whites until very stiff adding a pinch of salt and the lemon juice as you go. Mix the cinnamon and sugar together and very gradually add the sugar and cinnamon to the egg whites beating at a slow speed. Finally add the coconut and ground hazelnuts and mix well. Using a teaspoon place small heaps of the mixture on a baking tray lined with non-stick parchment. Leave enough space between the heaps as the macaroons will spread. Bake in a moderately slow oven at 160 C / 325 F for approx. 15 - 20 minutes or until pale brown. 30 Servings