The easiest Macaroons

Not Macarons, but Macaroons :) This is the easiest and quickest recipe I've come across so far. As long as you have some shredded coconut and a few eggs, you can be eating this gluten-free snack in less than half an hour! 

 


Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla or almond extract
• 1/4 teaspoon salt

Method

(Optional step) For a deeper coconut flavour and extra crsipy macaroons, spread the coconut on the baking sheet and toast for about 5 mins or until just barely starting to show some colour. Cool slightly before using

Combine the egg whites, sugar, vanilla and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.

Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.

With we hands to prevent sticking, shape the coconut mixture into small balls - should make about 24 balls. Space them about 2cm or so apart on the baking sheet.

Bake the macaroons until golden, around 15-20 minutes.

Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

Tips

For crispier, lighter macaroons, increase the amount of coconut to 5 cups.

For meringue like macaroons, whisk the egg whites in a stand mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand

Variations: dip or drizzle the baked macaroons with melted chocolate; wrap the coconut mixture around a whole almond (or a piece of chocolate)!