Coconut macaroons are really easy to make (get the kids in the kitchen), contain only a few ingredients and are divine. They make a great snack or dessert, whether eaten straight from the oven or cold. They keep up to 5 days in the fridge.
These make rather small, bite-sized macaroons, but feel free to make larger ones, by having less macaroons overall or adding more mixture. (You can use the leftover egg yolks for mayonnaise or aioli recipes.)
This recipe uses honey rather than processed sugar as it's natural, less refined and gives the macaroons a warm sweetness which only honey can do.
Just a note - if you use a very runny honey the mixture might not bind together too well. Try to find a thick honey, or use less than 2 tablespoons. Otherwise, when forming the macaroons you may need to squeeze the mixture with your hands to get rid of any excess liquid and allow the mixture to stick together properly.
: 10 minutes
: 10-15 minutes
: 12 servings
3 cups shredded coconut
2 large egg whites
1 tsp vanilla essence
2 tbsp honey
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.