I was looking for something super easy and super quick for this week’s bake as my ankle is still not 100% so I had a flick through my Hummingbird Bakery book and came across Coconut Macaroons; not to be confused with the French macaron, a macaroon is a small light biscuit which has a crunchy outside and a soft inner.
What you need:
12 1/2 fl oz sweetened condensed milk
12 1/2 oz desiccated coconut
1 tsp vanilla extract
2 large egg whites
Melted chocolate (optional)
Makes approx 24 macaroons
What you do:
Preheat your oven to 160°c and line 2 -3 baking trays with greaseproof paper.
In a mixing bowl, mix together the condensed milk, coconut, and vanilla extract. I did this by hand, and it does take some mixing with all that coconut. I probably only needed to use half the ingredients as this amount makes so many.
Whisk the egg whites until they form stiff peaks.
Then carefully fold into the coconut mixture. Spoon the mixture onto the prepared baking trays – roughly 1 tablespoon per macaroon, spacing about 3 – 4 cm apart.
Bake for 20-30 minutes or until golden brown.
Allow to cool and drizzle over melted chocolate and drizzle over the top as desired.
These turned out really well, having very moist soft centres. But you’ve got to be a coconut lover as they do take some chewing!
Until next time, Happy Baking!