1 cup ground Almonds
1/2 cup grated Coconut , dessicated or frozen
1/2 cup ginger, grated ( I used less, but then realised you could go for this much amount )
1/2 cup Sugar ( I used more, but the macaroons were too sugary then)
2 medium Egg whites
1/2 cup flaked almonds
A dash of Icing Sugar to dust on top ( Optional )
Whisk Egg whites till fluffy, it took me around 7 minutes to attain a consistent mix.
Pour in all other ingredients and combine just well untill even.
Roll into tablespoons sized balls with wet hands since the dough must be very sticky.
Grease a baking dish and place the balls at even distances. Bake the macaroons at 180 dgres for 20 minutes. Remove from the oven and dust with Icing Sugar while still warm.
Leave on rack to cool for 5-6 minutes, I enjoyed them while still warm..