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I’ve been craving coconut macaroons ever since I gobbled the last batch down last week. Easily done!

Coconut macaroons are often overlooked in the kitchen. For me, baking these little cakes are a simple pleasure. The flavours of the crisp coconut balanced with egg whites and sugar make them a delight, plus they are quick and easy! In addition they are naturally gluten-free.

Coconut Macaroons – makes 25

Takes – 25mins + cooling

  • Pre-heat the oven to 175C and line two large baking trays with baking paper
  • In a bowl mix 300 grams of desiccated coconut, 180 grams of caster sugar and 120ml liquid egg whites (5 egg whites)
  • Once combined take a desertspoon of the mixture in your hands and mold to form small balls
  • Place on the lined baking sheets. They should hold their form, but not be too sticky. If not, add some more egg whites to the mixture
  • Cook for 15 minutes, until golden
  • Once cooked, cool for 10 minutes. Meanwhile melt 100 grams of chocolate in a suacepan (bain-marie) or microwave (on half heat for 2 minutes intervals, stiring between intervals)
  • Flick melted chocolate over the macaroons until criss-crossed, or alternatively dip the flat bottom in chocolate (or both!)
  • Leave to cool on a rack and enjoy. If you have self-control these can be left in an airtight container for a week.

Coconut Macaroons Recipe