Coconut Macaroons

Having made the Key Lime Cheesecake Pie yesterday, I had 3 egg whites sitting in a bowl waiting to be used up.

Time to bake some Coconut Macaroons.






Scalable recipe - adjust to fit the number of egg whites you want to use up.

For each egg white use:

• 100g dessicated coconut
• 75g granulated sugar

Heat oven to 200C.
Line a couple of baking trays with baking parchment.
Measure your required quantities of sugar and coconut into a bowl and mix together.
Whisk the egg whites until stiff.
Whisk in a couple of tablespoons of the sugar and coconut, and then fold in the rest thoroughly.
Press tablespoonsful of the mixture into neat mounds on the baking parchment.
Bake for 8-10 minutes until golden brown outside.
Peel off the baking parchment, and let cool.
Will keep in an airtight box for a few days.

Categories: cookie biscuit british coconut macaroons