COCONUT MACAROONS

I haven't made these in many years.  

The last time was probably a domestic science lesson at school.

Before I could start, I needed a recipe and some specialist equipment.  

Egg cups with a hole in the bottom.  Ebay to the rescue !!

Once they were baked, I thought the little dent in the top of each one would have been an ideal spot to place a glacé cherry. Next time, perhaps.

 

I used a recipe I found on the BBC Food website and modified the method slightly. I adjusted it to fit in with what seemed right to me, crossed my fingers and put them in the oven – always a nervous moment but they turned out lovely.

Ingredients

2 egg whites

100 gm caster sugar

160 gm desiccated coconut

Method

Preheat oven to 180ºC

Grease a baking sheet and line it with baking parchment.

Whisk the egg whites until slightly frothy.

Whisk in the sugar then the coconut until it is all combined into a sticky mixture.

Either form the mixture into little mounds with your hands or press it into an upturned eggcup and then push it out, using the hole in the eggcup, to get a neater result.

Bake for 12 – 15 minutes until golden brown.

Lift off the paper whilst still warm and cool completely on a wire rack.

Makes 10 – 12. They will keep in an airtight jar or tin for a few days.