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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 40 |
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Another recipe that I stole from a children's cookbook that I received awhile ago. Please Note: The macaroons will keep in an airtight container for up to 2 days. Ingredients:
3 egg whites |
1 1/4 cups caster sugar |
1/2 teaspoon coconut essence |
2 tablespoons cornflour, sifted |
3 cups desiccated coconut |
Directions:
1. Preheat the oven to 160c. Line 2 baking trays with baking paper.
2. Place the egg whites into a small, clean, dry mixing bowl. Beat the egg whites with an electric beaters until stiff peaks form.
3. Add the sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
4. Transfer the mixture to a large mixing bowl and fold in the coconut essence, cornflour and coconut with a large metal spoon.
5. Drop tablespoons of the mixture onto the lined baking trays, about 5cm apart.
6. Bake for 15-20 minutes, or until the macaroons are lightly golden. Allow the macaroons to cool on the tray before serving.
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