Coconut Macaroons
These macaroons are a Dutch classic and are packed with sweet, toasted coconutty goodness, with a whisper of ginger and lemon.
They're a cinch to make, and it’s a fab recipe to involve the young or beginner bakers in your life (these were one of the first things I learnt to bake!).
The recipe below shows you how to keep them traditional (like I did in my biscuit week showstopper) or add a flavoured green twist with some pandan essence that complements the traditional flavours so very well.
These keep well in an air-tight container for at least 5 days. Watch my how-to video on Instagram!
Ingredients
2 egg whites
1/8 tsp cream of tartar
150 g caster sugar
125 g desiccated coconut
125 g shredded coconut
1 (generous) tsp finely grated lemon rind
1 (generous) tsp finely grated ginger
1 tsp pandan essence (optional)
Method
Pre-heat the oven to 180 degrees
Whisk egg whites, cream of tartar and sugar for 8-10 minutes until stiff peaks form.
Fold in the coconut, ginger, lemon rind and pandan essence (if using) until well combined.
Line two baking trays with baking paper, and fill a small bowl with cold water and set to the side.
Quickly dip your fingers into the water (this prevents the mixture sticking to your fingers while shaping), and then use a teaspoon to scoop out the macaroon mixture and use your damp fingers to shape into a ball. Place on the tray and repeat with the remaining mixture as I have in the video.
Bake for 15-20 minutes, or until the macaroons start to golden.
Cool on the tray for 10 mins, and then carefully transfer to a rack to cool completely.
