Mango & passion fruit salad with toasted coconut macaroons

1. Preheat the oven to 170ºC, gas mark 3. Place the coconut in a baking tray and toast in the oven for 6-8 minutes, stirring halfway through, until lightly golden. Set aside to cool slightly.

2. Meanwhile, combine the egg whites, sugar and vanilla extract in a large bowl. Whisk with a fork for 2 minutes to allow the sugar to start dissolving, then stir in the toasted coconut.

3. Line a large baking sheet with parchment paper and spoon the macaroon mixture onto the tray, in 12 evenly spaced compact heaps. Bake for 10-12 minutes, until golden, then leave on the baking sheet to cool completely.

4 For the fruit salad, cut and peel the mangoes into thick wedges, discarding the stones. Place in a bowl and gently fold through the passion fruit pulp. Grate the zest from the lime over the top, then roughly tear in the mint. Toss gently, cover and keep chilled until needed. Serve with the macaroons.