Coconut Macaroons
Coconut Macaroons - Image 2

Coconut Macaroons

Some recipes call for only whites or yolks to be used. Most of the time the remaining part of the egg gets stored in the fridge with the best of intentions, only to be forgotten. These macaroons are an easy way to use up any egg whites. Make these in next to no time. They are light and chewy and perfect for afternoon tea.

Price range: €5.95 through €92.00

€7.00
€8.00
€18.00
€20.00
€24.00
€5.95
€12.00
€14.00
€51.00
€30.00
€19.00
€19.00
€10.00
€92.00
€7.00
€11.00
€22.00
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Step 1
Preheat the oven to 170°C and line a baking tray with baking paper.

Step 2
In a stand mixer or using electric beaters, beat 2 egg whites until soft peaks form.

Step 3
Little by little, add the caster sugar while continuing to beat the eggs until stiff peaks form.

Step 4
Beat until satiny, then fold through 1½ cups (90 g) shredded coconut.

Step 5
Drop teaspoons of the mixture onto the baking tray, and bake for 15–20 minutes. The longer they cook the chewier they will be.

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