Monday, 24 February 2020

Coconut Macaroons are the tops


Every time I make Coconut Macaroons for an event or a talk, they are often the first to be snaffled up. I never realised there were so many coconut lovers out there. This traditional recipe comes from Grandma’s youngest sister, Ivy who continued the family tradition in home baking. If you love coconut, they are a delight. They should be crisp and golden on the outside and soft and chewy on the inside.
 What you need ....
Whites of 2 eggs
4oz/110g coconut
2oz/50g sugar
1oz/25g ground almonds or
1 tbsp self raising flour

 How to bake ...
Preheat the oven to 350F, Mark 4, 180 C. Whisk the egg whites until stiff. Mix the other ingredients together. Fold in the dry ingredients into the egg whites. Place teaspoonfuls of the mixture on rice or greaseproof paper. Bake on a tray for 20 minutes. 

Coconut Macaroons ready for the oven
Meryl says : Make sure the egg whites are really stiff to ensure a sticky texture once cooked. Topped with a cherry or almond, they are perfect for those coconut aficionados. 

Why not try some of these other Coconut delights?


No comments:

Post a comment

Note: only a member of this blog may post a comment.