A sweet treat - Coconut Macaroons Episode 3.6

Who doesn't love a sweet treat to enjoy with coffee!

These coconut macaroons are quick to prepare, delicious, and naturally gluten free but I must warn you. It's hard to stop at one!
These are one of Myles' childhood favorites. His sister Fiona recounts to story of using an egg cup dipped in water to get the rounded shape. Myles doesn't remember this, but does remember eating as many as possible!
It you want to see how they are made, click below to watch my Youtube video.

Recipe
Makes approximately 3 dozen

• 4 cups shredded coconut

• ½ cup sugar

• 2 large egg whites

• Pinch salt

• 1 tbl cornflour

• 1 tsp vanilla essence

Preheat oven to 180°C fan/200°C.

Line a baking sheet with parchment paper.

Place shredded coconut into a food processor bowl and pulse several times until coconut is finely chopped (not into coconut flour, but into small, rice-sized bits).

In a large bowl, whisk together egg whites, sugar and salt until smooth. Whisk in cornflour and vanilla. Stir in coconut, making sure the entire mixture is an even consistency.

Drop by rounded teaspoons (so roughly 2 teaspoon balls, if using a standard measure) onto a parchment lined baking sheet.

Bake for 10-15 minutes, until golden on the bottom and top.

Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Store in an airtight container

Variations:

• replace the vanilla essence with a tbl rum
• add the zest of a lime when adding the coconut
• dip half the macaroon after baking,  in melted dark chocolate and allow to cool on a wire rack

Updated April 2023