Coconut Macaroons are a favourite memory from childhood, though I cannot claim to have feasted upon them with any regularity. I do recall eating them though, a lovely coconut flavour and quite moist.
I looked at lots of recipes to try to decide just how to do them, and in the end I decided to ‘mix and match’ so to speak.
It was trial and error, and I shall be trying again soon, varying some amounts. But the end result of today’s bake are very tasty. They are not quite as moist as I recall. But that could either be the mixture, or the fact that I found it impossible to obtain shredded coconut. I had to use dessicated, which is finer and may dry out quicker. In the event I also found that Marks and Spencer dessicated coconut is not such a fine dessication as that I had bought from Tesco. So I opted to use Marks and Spencer’s for this recipe.
- 250 grams shredded coconut (dessicated if pushed)
- 100 grams caster sugar
- 2 large egg whites
- pinch of salt
- 30 grams ground almonds
- 1 tsp vanilla extract
- Heat the oven to 170c/325 F/ Gas Mark 3
- Beat egg whites until they are rather foamy
- Continue beating, gradually adding the sugar, until you have achieved stiff peaks.
- Mix the coconut, almonds, and salt, then add to the egg whites, folding in gently.
- Add the vanilla extract into the mixture at the same time.
- When you have folded all the ingredients together
- Divide the mixture into about 6 or 7 rounded clumps, on a baking tray line with parchment paper.
- You can use a scoop of some sort to do this, or by hand.
- Bake in the oven for 20 mins, or until the macaroons have turned a nice golden colour.
- Remove and leave to cool on a wire rack.