If you’ve never had home made coconut macaroons, this recipe will blow your mind. Macaroons are best when soft and chewy, and are a great sweet treat if you want something light, as they have no flour in them. The recipe is quick and quite easy, so even beginners can have a good crack at it. This recipe makes about 20 macaroons.
NB – do not confuse these macaroons with the French macarons. Totally different kettle of fish. :)
You will need:
- 2 egg whites
- 1/2 cup of caster sugar
- 1 1/2 tsps of vanilla extract
- 1 1/2 cups of desiccated coconut
- Half fill a saucepan with water and set to boil, and pre heat your oven 180°c (350°F or gas mark 4).
- Separate your eggs in a medium pyrex (or metal) bowl. I do this by cracking it into my palm, and gently transferring the yolk from hand to hand. You just want the whites for this recipe.
- Add the rest of the ingredients to the egg whites, and combine using a rubber spatula.
- When your water is simmering, place your bowl on top of the saucepan. You will need a bowl that is big enough to seal the top. This is what’s known as a double boiler, and it ensures you get a steady medium heat.
- Cook the mixture on top of the saucepan for 20-25 mins, stirring it regularly. You want to dry the mixture out so that it is shapeable later. The sugar will dissolve and the coconut will absorb the liquid. NB – keep an eye on your water levels – you do not want to destroy your saucepan by letting the water boil away.
- While your coconut is doing its thing, line a couple of baking trays with greaseproof paper. NB you do need the paper, or the macaroons will try to fuse themselves to your baking tray, even if you’ve greased it.
- When you’re happy that your coconut is scoopable, remove from the heat. Grab a spoon and portion out your mix. I quite like my macaroons to be a little rough around the edges to give them character, but if you want them to be neat you can use an ice cream scoop. Space your macaroons about an inch apart on the baking tray and bake for 12-16 minutes. They should just be going slightly golden on the outside when they’re ready. DO NOT leave them in too long – over done macaroons lose their amazing chewy texture, and then no one is happy.
- When they are out of the oven, place the trays on a wire rack to cool. Come back an hour or so later, when they are completely cold, and carefully remove from the trays. I suggest using a palette knife for this, as they can be tricky little buggers and you don’t want to break them.
- When you’re happy, pop them in an air tight container. They will keep for about a week!
Why not dip your macaroons in chocolate?