These coconut macaroons are so simple, any fool with a bowl and an oven could make them. Sweet and light, they're the perfect thing to have after a meal with a cup of tea. Or to bring to a party, or to have for breakfast....whatever you're into. I've forgotten where I found this recipe, but I've been making them for years, and thought it was one worth sharing!
For about 16 macaroons you will need
4 egg whites
200g castor sugar
320g dessicated coconut
Pre-heat the oven to 180 degrees (C)
Whisk or stir everything until the three ingredients come lightly together.
With wet hands, scoop up half a handful of the mixture and roll it into a ball in your two hands.
Continue making the balls, placing them on a baking tray as you go.
Bake for 15 minutes, until the macaroons are just starting to go a bit brown. If you take them out at this stage there will still be nice and soft inside.
Cool. Store. Eat. Repeat!
These are quite sweet, but you can adjust the recipe to your own taste, i.e. using more or less coconut.
In Dublin I like to buy dessicated coconut in asian food shops, as you can usually get pretty big bags of the stuff there (500g, 1000g) for under a fiver.