Yesterday I suddenly remembered that I had saved a recipe for Coconut Macaroons (biscuits) somewhere last year. I had found it after I baked a fruit cake for Christmas and had some shredded coconut left. So I decided to find it and bake it. It turned out really well, crispy on the outside and soft on the inside :)
Its a very easy and simple recipe. If you've read my previous blogs you'll realise I bake or cook that which requires minimum ingredients and steps. Not becos I am lazy, its becos I have a little son running around. He can do some serious damage if left unattended for a long time. So I tend to simplify recipes to suit my time constraint.
Ingredients:
- Shredded sweetened coconut (dry)- 1 1/3 cups
- Granulated sugar - 1/3 cup
- All-purpose flour - 2 tablespoons
- Egg whites – 2
- Vanilla extract – 1/2 teaspoon
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine coconut and flour.
- In another bowl, whisk together the egg whites, sugar and vanilla.
- With a spoon or spatula, mix in the coconut-flour mixture to the egg mixture. It will be dense mixture. Now your ready to bake.
- On a baking sheet lined with parchment paper, scoop the mixture with a spoon and place it 1 inch apart. I used a 1 tablespoon rounded measuring spoon.
- Bake until golden brown, must be for 15-18 minutes, based on the oven. Let macaroons cool. When hot it will not be crispy on the outside.
Tip:
Once cooled, transfer to an air-tight container. Or it will loose its
crispiness.
