My hubby asked me to make them for him as they are his favourite treat. The macaroons have such a soft and gooey texture that once you start eating them you really cannot stop. They are such a quick, easy and cheap recipe, that they are ideal for parties, high tea, and just great to have around in case unexpected guests come over.
Here is the recipe:
Makes about 30
Prep time: 15 mins
Cooking time: 10mins per batch
Nutrition information: They have egg whites, and egg whites are a form of pure protein, so lets just pretend they are good for you...
195grams of shredded coconut
4 egg whites at room temperature
1/4 teaspoon salt
170grams of caster sugar
2teaspoons vanilla essence
1/2teaspoon coconut essence
- Preheat oven to 180°C. My oven is a fan forced oven and this temperature works well for me.
- Line a baking tray with non- stick baking paper. Spread the coconut over the tray and cook in the oven until coconut turns a light brown colour. I don't like to toast the coconut too much as it gives it a bitter taste.
- Once the coconut is a light brown colour, take it out of the oven and allow it to cool to room temperature.
- Use electric beaters to whisk the egg whites and the salt in a large, dry bowl until it forms soft peaks.
- Add the sugar a tablespoon full at a time, whisking on a medium speed setting after each spoonful. Once that is completed, whisk for a further 2 minutes to make sure it is all combined. Once done, the mixture should be thick and glossy.
- Add the vanilla essense and coconut essence and whisk to combine on a slow speed setting.
- Add the cooled down coconut in batches to the mixture, making sure to use a large metal spoon to fold it into the mixture. Do not stir or whisk, this will reduce the consistency of your mixture.
- Spoon tablespoonful of mixture onto baking paper lined trays, leaving about 2cm between each. Mine are about 5cm wide and about 3cm high.
- Bake in preheated oven for about 10 mins or until light brown/golden in colour. They should feel firm.
- Repeat steps 8 & 9 until the whole mixture has been cooked.
- Set the macaroons aside to cool down for a few minutes.
*You can make them up to 2 days in advance and store them in an air tight container in the fridge. I wouldn't
recommend keeping them for any longer - well that is if they even last 2 days!
Here is the finished product! I enjoyed my coconut macaroons with a hot cup of peppermint tea.