Anyway, I recently took a further leap and made macaroons which are just almost entirely made from coconut. Well, there's a bit of chocolate in there.
Okay, I lied.
I know I wasn't going to post any chocolaty recipes until after Easter, but here we have it.
I cant help myself.
Coconut Macaroons |
COCONUT MACAROONS
7oz dessicated coconut flakes
1/3 cup sugar
3 tbsp. flour
small pinch salt
2 egg whites
1/2 tsp. vanilla essence
Chocolate for dipping
Mix coconut, sugar, flour and salt in a large bowl. Stir in whisked egg whites and essence, and stir until well combined. Form 24 roughly formed but firmly packed balls of mixture onto greased and lined trays. Cook for 15 minutes at 180C until the edges begin to turn golden. When cooled, dip the bottoms in melted chocolate and place on baking paper until cooled. Store in an air tight container.
NOTES: If you prefer your macaroons to be more golden on top but the bottoms are already browned enough, a few moments under the grill will colour the tops beautifully. During baking time, you may like to remove the trays and check that the macaroons have not crumbled on them selves and pinch the tops if they have collapsed a little. Sometimes the mixture seems a little crumbly.
yum!
This looks sooo easy, ok, I am trying this one this weekend!
ReplyDeleteits super easy!!! have fun cooking! xo
ReplyDelete