Instructions: *Base:
Crush macaroons fine. You should have about 1/2 cup per cake.

Combine macaroon crumbs, coconut and Amaretto in a bowl, press evenly over base of well greased and lined 20cm round cake tin.

*Filling:
Separate eggs.

Crush macaroons fine. You should have about 1/2 cup per cake.

Cream butter and sugar in a small bowl with electric mixer until light and fluffy.

Beat in egg yolks gradually, stir in extra macaroons and sifted flour, transfer mixture to a large bowl.

In a clean bowl, beat egg whites until soft peaks form, fold gently into cake mixture, spread evenly into cake tin, bake in moderate oven for about 30 minutes.

Stand 10 minutes before turning onto wire rack to cool.

Serve dusted with sifted icing sugar.

Macaroons are sweet French biscuits which can be purchased at most supermarkets.

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