Do you remember your childhood days, when you came home from school and the whole house was filled with the delicious, tantalising aroma of something baking in the oven? You could hardly wait to put your school case down and get changed. You just wanted to get some of that sweetness into your mouth.
Mom was strict though, you could only taste or have a treat once your homework was finished, not just finished but correctly done as well. We could hardly think straight, aching for the delights that awaited, we always managed somehow. Well these Coconut Macaroons still bring back the same taste and feeling of wellbeing when I eat them now.
While riffling through many of the old and new recipes that I have inherited over time, these, for me, are the best. Crispy and crunchy on the outside with a slightly chewy, creamy inside. It is impossible to settle just for one.
Hope you will try making them for yourself, they are extremely easy and very moreish, here is the recipe it makes approximately 12 Macaroons, depending upon your generosity with the tablespoon.
300g Fine desiccated coconut
4 large egg whites
160g icing sugar
Small amount of jam of your choice, or a glaced cherry
Whisk the egg whites in a large bowl with an electric beater(or using your Kitchenaid) until stiff peaks form.
Add the icing sugar a tablespoon at a time, making sure it is properly incorporated before adding the next tablespoon.
Continue beating until you end up with a glossy meringue mix.
Fold the coconut into the mixture a bit at a time.
Drop generously heaped tablespoons of the mixture onto a non-stick baking tray, space them a little distance apart so they don’t spread into each other. Depending on the size of your baking tray, you will probably need two trays.
Make a little well in the centre of each macaroon and drop a little of the jam, say about half a teaspoon, or a glace cherry into the well.
Bake for 14 minutes at 200 deg electric oven, or until lightly browned.
Leave to cool on a cooling rack. They are very fragile the first day they are baked but will be fantastic the next day.
Tip: We used baking paper on the non-stick baking tray and then just slid the baking paper onto the cooling rack just to be sure we didn’t break any in the process.
Eat and enjoy.