My sweet daughter Ruby wanted to bake again. No complaints here! As usual, though, I was fairly low on baking ingredients as well as being short on time. My 10 month old was due to wake from her nap soon, so I needed to find a recipe that required only a few basic ingredients and was simple to prepare. My eyes soon fell on this Coconut Macaroons recipe. Hooray! It perfectly fit my brief.
Hands washed, aprons on, Ruby and I were ready to begin. We simply beat eggs, salt and then sugar and stirred through the coconut–the batter was ready! All that remained was to spoon out the Macaroons and bake in the oven. It really was that easy. (And, yes, we were able to get the Macaroons in the oven just as Munchkin woke up–winning!
Four commonplace ingredients and a small amount of elbow grease is all that is required to make these beauties. The delicious, sweet, roasted coconut flavours ensured our Coconut Macaroons did not last long! They are perfect for a morning or afternoon snack, paired perfectly with a nice cup of tea. Enjoy!
- 2 eggs, separated
- Pinch salt
- ¾ cup sugar
- 3 cups coconut
- Beat egg-whites and salt until soft peaks form, beat in egg yolks. Gradually add sugar, beating well after each addition; beat until sugar is dissolved.
- Stir in coconut; mix well. Spoon dessert spoonfuls of mixture on to aluminium foil-lined trays.
- Bake in moderately slow oven 25 to 30 minutes or until golden brown.
- Cool on trays. Must approx. 2½ to 3 dozen.