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.
Whites of 2 eggs
4oz/110g coconut
2oz/50g sugar
1oz/25g ground almonds
or
1 tbsp self
raising flour
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.
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?
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