This was SECOND attempt at coconut macaroons. You did not want to see what a disaster the first attempt was – the macaroons turned into soft mushy burnt coconut cookies. The second time was better. Here is what I did.
- 2 egg whites
- 1/2 cup of caster sugar
- 2 tsp honey
- 1 cup desiccated coconut
- 2 tsp vanilla extract
This makes 12 – 14 of them.
Unlike some fancy recipes, this one is really simple and hence my choice.
First, heat the oven to 150 degrees. Then, all you really got to do is mix all the above together with a pinch of salt. Once done, use an ice-cream scoop to add a dollop of the mixture to a baking tray lined with baking paper. And then into the oven for about 25minutes. Once done, cool it, serve and impress the hungry 😉
Make sure you grease the paper a bit – my first attempt was sort of ruined because I did not grease the baking paper.
Also make sure that your dollops are widely spaced. They tend to spread a bit once in the oven. Each of my dollops were half the scoop spoon and I spread them out on the tray to fit 14 of them.
As usual, a good bit of reading/hunting around on the internet:
- Violet Coconut Macaroons at taste.com.au – I followed this but changed the amount of ingredients as my mixture turned out a bit too thin in my first attempt.
- Crumbsfoood video on youtube – This video makes the recipe even more simple than it already is. The youtube channel belongs to Lucy McDonald and her sister. People in Australia should recognise Lucy – she is the London correspondent for The Project.
- Coconut Macaroons by LiaisonCollege on youtube – This is the more “chefy” one. There were just too many things to do. And I just cannot beat egg whites into a “white foam”, so I quit this recipe.
- Converting grams to cups – This is pretty handy if you don’t have a kitchen scale.