Macaroons can be made up to one week ahead. Store in an airtight container.
2 egg whites
1 1⁄2 cups shredded coconut
1⁄4 cup caster sugar
1/3 cup strawberry jam
Whipped cream and sliced fresh strawberries, to serve
Lightly grease and line two large oven trays with baking paper.
2 Whisk egg whites in a large bowl until frothy. Add coconut and sugar. Stir to combine.
3 Spoon level tablespoons of mixture onto prepared trays, about 4cm apart. Using the back of a teaspoon spread to 6cm rounds.
4 Cook in a moderate oven (180C) for about 12 to 15 minutes, or until golden. Cool on trays.
5 Just before serving, place a teaspoon of jam onto each macaroon. Top with cream. Decorate with strawberries.