These little beauties are coconut macaroons…deliciously sweet and chewy on the inside and slightly caramelised and crispy on the outside…
Macaroons like these have been somewhat overshadowed by the pastel coloured, prettiness and popularity of the French macaron. I’m yet to pluck up the courage to make the French variety but my ‘ugly duckling’ macaroons as I’ve christened them, are soooo easy make…but beware they come with a warning…you’ll need a lot of willpower to not devour the whole lot in one sitting! actually you’ll be lucky if you can resist until they’re fully cooled 🙂
To make about 24 macaroons you’ll need…
4 egg whites, at room temperature
200g granulated white sugar
1/4 tsp salt
1 tsp vanilla extract
60g plain flour, sifted
300g dessicated coconut
Whisk the egg whites, sugar, and salt in a heatproof bowl placed over a saucepan of simmering water. When the mixture is warm and nice and creamy it’s ready! So remove it from heat and stir in the vanilla extract, flour, and dessicated coconut.
Cover and put in the fridge for about two hours, or until firm.
Preheat the oven to 165 degrees and line two baking sheets with baking paper.
Take a tablespoon of the cooled coconut mixture at a time and roll into a ball between your palms before placing on the prepared baking sheets. Make sure you leave about an inch or so gap between your macaroons so they have room to expand…
Bake for about 15 to 20 minutes or until golden brown.
Remove from the oven and let them cool on the baking sheet for about 10 minutes and then transfer them onto a wire rack to cool completely…
I challenge you to wait that long before sampling them!
They were delicious warm from the oven, delicious once they’d cooled and…after forcing myself not to finish the whole batch in one sitting, I discovered they’re still equally as delicious a couple of days later!
The recipe I used was from the Joy of Baking website.