Soft strawberry macaroons

Method

• 1
  Preheat oven to 150°C. Line 2 large baking trays with baking paper.
• 2
  Combine coconut, 1/3 cup caster sugar, 1 eggwhite and 2 teaspoons cold water in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until mixture is just warm. Transfer to a large bowl.
• 3
  Using an electric mixer, beat remaining eggwhite and sugar until stiff peaks form. Add 3 to 4 drops of food colouring. Stir to combine. Using a large metal spoon, fold eggwhite mixture, cornflour and strawberries into coconut mixture until just combined.
• 4
  Spoon mixture into a piping bag or a plastic bag with the corner snipped off. Pipe mixture into 3cm (base) x 4cm (high) cone shapes on prepared trays. Bake for 20 minutes or until just firm. Set aside to cool.