I recently admired some Coconut Macaroons (different to Macarons, which are the little French meringues sandwiched with flavoured creme) in a trendy cafe`.
They were $5 each. I nearly fainted. Because these have to be one of the easiest things ever, to make at home. NO flour is required, so they're gluten free, and they are so delicious, that once tried, you'll be hooked.
Don't be afraid to add other ingredients to your macaroons too. Things like chocolate chips and mini M&M's are usually a big hit.
They're also super pretty tinted with food colouring and packaged in cellophane bags for Easter.
Moist and yummy coconut macaroons
Makes about 36
2 eggs
½ cup caster sugar
½ cup icing (confectioners) sugar
1/8 teaspoon salt
3 cups shredded or dessicated coconut
Preheat the oven to 180C.
Line two baking trays with baking (parchment) paper.
Beat the eggs in a medium bowl.
Add the two types of sugar, and the salt, and mix well.
Add the coconut and stir, ensuring all the coconut is well coated.
Spoon small teaspoonfuls onto the baking trays. These do not spread, so you don’t need to leave much room between them. Mound them up so they look like little mountains.
Bake for 15-20 minutes until golden and firm.
Store in an airtight container.
Will last up to 7 days in the refrigerator (well, not around here they don't, but you know...we live in hope), and will become more moist and chewy with storage.
You'll love 'em!
....Mimi...
Sharing at...
The Charm of Home
You'll love 'em!
....Mimi...
Sharing at...
The Charm of Home
