Coconut MacaroonsAfter so many questions in class and for the sake of research, I’ve decided to make a Macaroon. So let’s rather call these Coconut Macaroons instead of just Macaroons. They differ quite a lot from the French Macarons, which are made with almond flour, comes in a variety of pastel colours and usually sandwiched with flavoured buttercreams or chocolate ganache. The food encyclopedia “Larousse Gastronomique”, mentions that the word “Macaron” comes from the Italian word “ Maccherone” and means fine dough. The American cookie “Macaroon”, is laden with Coconut and a sugar syrup, usually piped into a spiral or swirl and baked for a little bit longer. This confectionary can also be used as a crust for pies or the base for cheesecakes. I have found different varieties from bakers out there. Some has crushed pineapple, raspberries or cherries inside. I’ve made mine quite simple, but do have a handful of fresh cherries nearby to decorate them. Coconut Macaroons – by Nicolette van Niekerk Preparation time: 15 minutes Baking time: 20 – 25 minutes Servings: 40 Ingredients: 3 Large Egg Whites 150g Sugar 400g Desiccated Coconut 1/4tsp Salt 5ml Vanilla Extract Method:
- Preheat the oven to 180°C. Line two large baking sheets with parchment paper.
- Beat the egg whites until soft peaks form. Add the sugar a small amount at a time until all the sugar is combined.
- Fold in the coconut and salt until well mixed.
- Add the vanilla extract last and mix well. Should the variation of chopped fruit be added, add it last to the mixture.
- With a tablespoon measure out a small amount of mixture and dollop it onto the baking sheet.
- Bake for 20 -25 minutes or until just golden in colour. Keep them on the tray for another 10 minutes after baking, and then cool them in the fridge to help them firm up. They will be soft when removed from the tray, so be careful not to brake them.