Coconut is one of those flavours that you either love or hate. I love coconut. I don’t only use it in baking, but also for example in a salad with grated carrot and raisins. Coconut combines really well with many flavours.
This recipe for coconut macaroons surprised me in its ease. The result looks fancy and complicated, while they are actually quick and easy. And gluten
free, for anyone that can’t (or doesn’t want to) eat gluten. For me, the lack of gluten isn’t what draws me to the recipe: it’s the texture that sold me: the light crunch on the outside and the chewy, soft interior. One of my favourite cookies to bake!
- 4 egg whites
- 230 gram grated coconut
- 175 gram granulated sugar
- melted chocolate (optional)
- Put the egg whites in a clean bowl. Use a mixer (or KitchenAid) to beat air into the egg white until they stand up in peaks.
- Keep on mixing, and slowly add the granulated sugar to create a sticky, white and fluffy mixture. Keep on mixing until the egg white / sugar mixture stands up in a peak when you hold your mixer upside down.
- Get the grated coconut and slowly and carefully fold the coconut into the egg white mixture. Slowly and carefully! Try to keep as much air into the mixture as you can.
- Use two spoons to make little balls of macaroon batter on to a sheet of non-stick baking paper.
- Bake for 20-30 minutes at 170 degrees Celcius. (20 minutes if you like chewy, 30 minutes if you like more crunch)
- Optional: once cooled down, dip them in molten chocolate for a chocolate – coconut taste sensation
What I learned:
Don’t use a mixer when the recipe says ‘fold’
Seriously, don’t. I learned this lesson the hard way when I was making a cake a couple years back. I’d spent a lot of time getting my egg whites into stiff peaks, and, noticing how using the mixer made the whole thing airy, assumed that when it was time to fold something through the egg whites, using a mixer would make it even more airy. It immediately removed all the air from my batter, and I had to start from scratch.
It’s easy to make coconut-meringue instead of macaroons
Using 250 grams of sugar and 200 grams of grated coconut, gives an end result that resembles a crunchy coconut meringue. I discovered this by accident when I though I could make the recipe from memory without looking it up. The result was actually pretty delicious. Happy mistake.
They keep quite well
You can keep them in a Tupperware container for a couple of days. It will reduce the crunchiness, but the chewy nature of the macaroon is very well preserved