Coconut Macaroons

by Tenina Holder

A childhood favourite of mine, so easy to make and so cute! A little macaroon never goes astray for morning tea, or crumbled in a dessert soup! Souper! (No, not macaron, maca-rooooon!)

My mum used to make these way before the trendier macaron made it's appearance. We had a little dome shaped egg cup that we would use as a mould. You can make them rough and ready (as pictured) or you can push them into a mould, release them and cook. Partially dipped in chocolate and sprinkled with a few nuts, elevates them again to a little bit special.

Go and make them and create a few memories of your own.

Need

Do

1  

Preheat oven to 180°C. Line a baking sheet with paper and set aside.

2  

Place sugar and egg white into TM bowl and whip 2 min/37°C/speed 4.

3  

Add remaining ingredients and blend 6 sec/speed 6.

4  

Dollop small mounds of mixture onto prepared baking tray and bake until golden brown on the bottom, about 15 minutes. Cool.

5  

Store in airtight container until use. Can be frozen.

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