Food & Wine
Coconut macaroons
When it comes time for morning tea, you really cannot beat a cuppa with a biscuit. These coconut macaroons are inexpensive to make and super simple too.
Ingredients:
- 2 eggs, separated
- ¾ cup caster sugar
- 3 cups desiccated coconut
Method:
1. Beat egg whites in a medium bowl with an electric mixer until soft peaks form.
2. Gradually beat in caster sugar, one tablespoon at a time, beating until dissolved between each addition.
3. Beat in egg yolks then fold in coconut until well combined.
4. Spoon tablespoons of coconut mixture, about 5cm apart, onto baking-paper lined oven trays.
5. Cook in a moderately slow oven (160°C) for about 20 to 25 minutes or until the macaroons are golden brown. Cool on a tray before storing in an airtight container.
Recipe supplied by Australian Eggs.