There is a lot of different recipes floating around on the net for coconut macaroons. Some use flour, some use butter, others call for condensed milk… some even ask for chilling time… well my one has only three ingredients; it is quick and easy and you can have freshly baked macaroons within 20-25minutes depending on how fast your mixer can beat the whites and your oven can heat up. To make things even better the recipe is gluten and fat free… but it does have sugar so not so good for people on the diet 😉
- 2 large eggs
- 140g caster sugar
- 220g decanted coconut
Preheat your oven to 180C (160C if fan assisted).
Prepare a large baking tray and line it with baking or parchment paper.
Separate the eggs and pop whites into a mixer.
Mix them until stiff, then slowly add sugar, spoon after spoon… you need to have really thick egg whites in order for your macaroons to keep their shape.
Once all the sugar is incorporated, add yolks (one by one) and stop the mixer.
Fold your coconut and try not to “play” with your mixture for too long.
Use a spoon or an ice cream scoop to shape your macaroons and place them on earlier prepared baking tray. If your mixture is as thick as it should be they shouldn’t spread too much so there isn’t a need for a lot of spacing.
Bake in earlier preheated oven for around 15 minutes or until just golden brown.
Remove from the oven and allow to cool a little before moving them onto a cooling rack.
Top tip: take your time when beating the whites; they need to be firm but be careful not to over-beat them. Add sugar slowly spoon by spoon… do not rush it. You are aiming for super glossy totally white whites, just like you would make for a meringue mixture.