Macaroons are light baked confections which are often described as meringue like cookies or small cakes depending on the consistency of macaroons. The coconut macaroons that I have prepared are based on the recipe provided by Nigella Lawson in her book 'How to be a domestic goddess'. It is better to use shredded coconut instead of the grated coconut for this recipe. Cream of tartar is easily available in the spice section/baking section at major grocery stores.
Shredded coconut - 1 cup plus 2 tbsp
Large egg whites - 2
Cream of tartar - 1/4 tsp
Sugar - 1/3 cup
Ground Almonds - 2 tbsp
Vanilla Extract - 1 tsp
Salt - a pinch
1. Preheat the oven to 325F. Add the egg whites to a mixing bowl and beat till they become frothy.
2. Add cream of tartar and carry on beating until soft peaks are formed.
3. Add sugar a teaspoon at a time and whisk until the peaks hold their shape and the mixture becomes shiny.
4. Fold in the ground almonds, salt, vanilla essence and the shredded coconut.
5. At this stage, the mixture will still be sticky, but it should hold its shape when clumped together.
6. Line the baking sheet with wax paper or parchment paper. Form small dome shaped cookies and place them on the baking sheet.
7. Bake for 20 minutes or until the coconut macaroons just start turning golden.
8. Enjoy the coconut macaroons once they cool down.
Sending this recipe to Champa's 'Bake-off' event, 'DNSW:C' being hosted by Akhila and 'Anyone Can Cook- Series 4' being hosted by Ayeesha