Coconut Macaroons
Macaroons, not to be confused with theirglamorous French cousins ‘macarons’, are simple coconutty pleasures. So easy to make they require no use of electric mixers. These are perfect for the minimal kitchen and baking in a hurry.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
200g caster sugar
2 medium egg whites
300g desiccated coconut
more caster sugar for dredging
Method
Heat a fan oven to 170˚C. Line a baking tray with a sheet of non-stick greaseproof paper.
Combine the sugar, egg white and coconut with a fork in a large bowl, until you get a sticky paste.
Wet your hands and shape the mixture into balls.
Space the eight balls of mixture on the baking tray and shake a little more caster sugar over the top of each.
Bake in the oven for 20-30 minutes, or until golden. Allow to cool before lifting them off the paper, otherwise they will stick.
Once cool you can dip the macaroons into chocolate if you like but I prefer this treat as it is.
