Almond & Coconut Macaroons
Some recipes call for the addition of almond or vanilla essence but I honestly don’t think they add anything to the finished product. I want the simple comfort of toasted, sweetened coconut when I’m craving a coconut macaroon. Even their almost uniform colour seems appropriate.
This is a small batch bake making 12-ish biscuits depending on the volume of your scoop. I prefer a smaller quantity of baked goods because it fits our lifestyle. Obviously, it’s simple to multiply this recipe twice or even three times as suits you.
ingredients
- egg whites 2 (large eggs)
- caster sugar 100g
- desiccated coconut 100g
- flaked almonds 50g
method
Whisk egg whites until soft peak stage then slowly rain in the sugar a little at a time and keep whisking until the sugar has dissolved i.e. doesn’t feel gritty when rubbed between thumb and finger.
Fold in coconut in 2-3 batches so you don’t deflate the whites. Do the same with the almonds, reserving a small amount. Spoon the mix onto a lined baking tray topping each mound with a sprinkle of reserved almonds.
Bake at 180 degrees Celsius for 14-16 minutes or until the macarons have an even, light brown colour. Remove the macaroons from the oven tray as soon as possible so they don’t stick to the baking paper and allow to cool on a rack.