Prep 10 mins
Cook 15 mins
A chewy coconutty macaroon, with added almond! This recipe arose when I found myself with five spare egg whites, after using the yolks to make ice cream. I thought I would make the children some coconut macaroons, but half-way through the recipe I found that I didn't have enough coconut. On the other hand, the kitchen seemed to be bursting with an over-supply of ground almonds, so I threw in a generous couple of handfuls. Please note that the proportion of coconut and almonds is a matter of taste, and that both may vary according to the size of your egg whites. The eggs I used were quite small.
- 5 egg whites
- 1 pinch salt
- 1 cup sugar (or more if you like things very sweet)
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 cups desiccated coconut (or more or less, according to the size of your eggs)
- 1 1⁄2 cups ground almonds (or more or less, according to the size of your eggs)
- 12 glace red cherries
- Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
- Beat the egg whites with the pinch of salt until they form soft peaks.
- Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
- Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
- Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
- Peel off the paper, and enjoy!