- 1 cup Desiccated Coconut
- 1/4 cup Granulated Sugar
- 1 Egg Whites
- 1/4 tsp Almond Extract
Carrying on from the coconut theme of last weeks cookie post I thought I’d make some coconut macaroons. I remember having these at a friends house when I was little and their mum would always buy them when she knew I was coming round. You know the type with he jam in the middle and the rice paper bottom? I think I was just fascinated by the fact that you could eat the paper!
You can dip these in melted chocolate or put a dollop of jam in the middle of each one but I like plain coconut. This recipe is in cups which makes it really quick to make. If you don’t have cup measures I’d recommend you get some because they make life so easy (check out my post on the tools I use for baking here).
Preheat the oven to 175ºc and line a medium sized baking tray. Mix the coconut and sugar together before adding the egg white and almonds extract. Mix well until completely combined.
Use a small ice cream scoop or a tablespoon measure and scoop up the mixture and put it on the baking tray. Use a fork to press each ball flat. If you're adding jam to the top do that now. Bake for 12 minutes or until they start to go golden at the edges. Allow to cool.