Moist Coconut Macaroons

Preheat the oven to fan 100 °C (conventional oven 120 °C) and line a baking sheet with parchment paper.

Place the egg whites in a tall mixing bowl and whisk with the beaters until stiff, gradually adding the sugar so you get a glossy, firm meringue.

Sprinkle the coconut flakes on top, sift the flour over them, then drizzle with lemon juice and white rum.

Gently fold everything together with a spatula until the ingredients are just combined.

Fill the mixture into a piping bag fitted with a round nozzle.

Pipe small heaps with some space between them onto the prepared baking sheet.

In the oven, let them dry rather than bake for about 25 minutes, keeping the oven door slightly ajar.

Remove the macaroons from the oven and let them cool completely on a wire rack.