Catherine's Easy Coconut Macaroons

Wed, 30 September 2015

Catherine Leyden joined us to whip these tasty treats - coconut macaroons!

Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing! Here's how to make them! 

Ingredients

200g Packet Shamrock Desiccated Coconut
397g Tin Condensed Milk
Good few drops Goodall’s Vanilla Extract
1 Large Egg White (room temperature)
Pinch of Salt

Makes 12 large 3’’/8cm or 24 small 1½’’/4cm macaroons

Method

1. Pre heat oven to 160°C/325°F/Gas 3. Line flat baking trays with baking parchment.
2. Combine coconut, condensed milk and vanilla extract in large bowl.
3. Whip egg whites with a pinch of salt on high speed until peaks are formed.
4. Carefully fold the egg white into the coconut mixture.
5. Drop spoonfuls of the mixture, slightly apart, onto the prepared baking trays.
6. Bake for approx.. 20 mins. until ‘just’ golden brown. Watch carefully as they burn easily!
7. Remove from the oven. Allow to rest for a few minutes. Using a palette knife, remove from the parchment and place them on a wire tray to get cold.
8. Store in an airtight container.