Not to be confused with Macarons, Macaroons are an egg white based biscuit mixed with coconut.
They are also a fabulous recipe for using up left over egg whites, which is exactly why I made them. They also happen to be both Gluten & Dairy free.
Ingredients
3 cups of Shredded Coconut
4 Egg Whites
½ Cup of Sugar
1 Tsp of Vanilla Extract
¼ Tsp of Salt
Method
1. Preheat your oven to 175C.
2. Spread your Coconut over a rimmed baking sheet & toast in the oven for 5 minutes or until just starting to brown. Set aside to cool.
3. Place the egg whites, sugar, vanilla & salt in a bowl. Whisk until the sugar is combined & the mixture is frothy. You can alternatively do this in a stand mixer as well.
4. Add the toasted coconut & mix until it is evenly coated.
5. Line a baking sheet with baking paper.
6. With wet hands press the mixture into teaspoon sized balls & place onto the baking sheet about 3cms apart.
7. Cook for 15 to 20 minutes or until golden brown.
8. Allow to cool on the baking sheet for 5 minutes than transfer across to a wire rack.
Tip: These are also delicious drizzled with a little melted chocolate.
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