2 egg whites -if you find it tricky to separate eggs, try using an egg yolker
2/3 cup caster sugar
1/2 teaspoon vanilla essence
3/4 cup dessicated coconut
3/4 cup shredded coconut
1/2 cup dried berries – I used dried cranberries
Preheat oven to 130 fan assisted and line 2 baking trays with baking paper
Place egg whites and pinch salt in a bowl and using an electric mixer, beat to soft peaks, gradually add sugar and then add vanilla essence, beating constantly until mixture holds soft glossy peaks. Add coconut and cranberries.
Place rounded dessertspoons of mixture on tray about 5 cms apart. Bake for 20-25mins or until light brown.
Cool on tray until firm before removing to a wire rack.
Cool completely. Store airtight for up to 3 weeks – although I really don’t think they will last that long – far too scrummy!