Coconut Macaroons

Coconut Macaroons are the perfect afternoon treat to cheer yourself up with on a chilly day.  I’ve been enjoying mine with a mug of hot chocolate while cosied up in fluffy slipper boots and a chunky jumper!  They’re really easy to make and there’s also something rather magical about watching egg whites turn from a yellow-ish gloop into white fluffy clouds.  You can even jazz up your macaroons with some chopped glace cherries, or drizzle some melted chocolate over them if you’re feeling naughty!
Coconut Macaroons adapted from Nigella’s recipe
Makes about 16

2 large egg whites
100g caster sugar
30g ground almonds
1 pinch of salt
1 teaspoon of vanilla extract
250g dessicated coconut
  • Pre-heat oven to 170C/Gas mark 3.
  • Beat the eggs with a whisk until they look like frothy, fluffy clouds and form soft peaks.
  • Add in the sugar, a teaspoon at a time, and continue to whisk so that your fluffy clouds turn silky and glossy and can form slightly firmer peaks.
  • Fold in the almonds, salt, vanilla extract and coconut.  Use a large metal spoon and try to use as little folds, or turns, as possible.  The mixture needs to be ‘just-combined’.
  • Spoon onto a lined baking tray.  Nigella recommends ‘clementine-sized domes’, and this shape worked well for me.
  • Pop them into the oven for 20 minutes, or until the tops are lightly golden.
  • Transfer them to a cooling rack and once cooled.

What’s your favourite afternoon treat?

8 thoughts on “Coconut Macaroons

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