pandan macaroons.

There are not many recipes for the pandan version online, I guess I'm about to find out why (Editor's Note: I did not find out why, everything went fine). 

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INGREDIENTS
2 cups unsweetened shredded coconut
1/2 cup raw sugar
2 egg whites
1/4 tsp fine salt

METHOD
Set oven to 180C. Wet your hands. Use a tablespoon to put one rounded spoonful of the mixture into your hands. Roll mixture into the ball, then pinch the top. Place macaroon on baking sheet. Repeat with remaining coconut mixture. Bake macaroons until just golden on top, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

VARIATIONS
-add 1/4 tsp pandan extract OR
-add 1 packed tbsp minced lime or lemon zest