Coconut Macaroons

Their chewy texture and the toasted flavor is not overly sweet but very satisfying, plus these little cakes are deceptively easy to make. With just five ingredients and a little over half an hour of your time, you could whip up a batch and make the coconut lover in your life a happy bunny or a happy camper depending on where you’re from.

Ingredients

• 2 egg whites
• 1 pinch salt
• 2 TBSP granulated white sugar
• 2 cups/150g sweetened flaked coconut (desiccated)
• 1/4 tsp vanilla

Instructions

1. Preheat the oven to 375f/190c and line a baking sheet with parchment paper.
2. Put the egg whites and the salt in a large metal or glass bowl and whip until soft peaks form, then continue to whip as you slowly add the sugar.
3. Keep whipping the egg, salt and sugar mixture until stiff peaks form.
4. Gently fold in the coconut and vanilla by hand. You will lose most of the volume from the whipped egg whites so don’t panic this is normal.
5. Drop nine tablespoons of the mixture onto the prepared baking sheet, space them about 2 inches apart.
6. Bake in preheated oven for about 12 minutes, repeat with the second set of nine.
7. Cool completely on the parchment paper before removing or they’ll stick and fall apart.

Makes 18

Notes

• You should use some form of electric mixing device, a simple whisk would do the job but your arms may fall off afterward.
• These will keep up to 2 weeks in an airtight container at room temperature.