This coconut macaroons recipe is simple enough for you to cook even if you are new to this whole cooking lark.
If, like me, you can't resist the sweet, exotic flavour of coconut then these light, melt in your mouth lovelies won't last long after baking!
Preparation time: 15 minutes
Baking time: 20 minutes
Preheat oven to 170oC/fan oven 150oC/325oF/Gas mark 3.
Prepare 2 baking pans by lining them with baking parchment (this prevents your coconut macaroons recipe from sticking to the pan).
For this recipe we only need the whites of the eggs. You can save the yolks to use for something else.
So how do we do this?
I use a knife to crack the centre of the egg shell, and then carefully pull the two parts of the shell apart. Hold the egg over a spotlessly clean bowl when you do this so that the egg white can fall straight into it. To make sure you get all it, tip the yolk gently from one half of the shell to the other a couple of times. You will end up with the yolk in one half of the shell and the white in the bowl.
If you are nervous about the method above, you can break the eggs into an egg white separator. This can be quicker, but makes more washing up.
If you don't mind getting messy, you can crack the shell and then tip the contents of the egg into your closed hand. Gently spread your fingers, letting the white slide through while holding the yolk in your hand.
With your egg whites in a bowl, whisk them until they form soft peaks, either by hand or using an electric whisk. The latter will be much quicker and make your arm ache less!
Sprinkle in the sugar, almond essence and cinnamon, a little at a time, and continue to whisk (at a lower speed if using the electric whisk) gently until the ingredients are all incorporated. You don't want to be too heavy handed at this stage or you will knock out the air you whisked into the mixture in the first step.
Put the whisk to one side, grab a large metal spoon, and gently fold in the coconut. To "fold" you use the edge of the spoon in a cutting motion to mix the ingredients together slowly.
Place spoonfuls of the mixture onto the prepared baking pan. Try to make them about the size of a golf ball. Ensure the piles are separate and have a little room to spread without touching the other macaroons.
Bake for approximately 20 minutes in the preheated oven, until the macaroons puff up and start to turn golden. Once cooked they should feel dry to the touch and not soggy.
Gently peel the macaroons off the parchment paper and cool on wire racks.
Store in an airtight box or container.
Instead of using parchment paper to line the trays you can use edible rice paper. This does not need peeling off the bottom of your macaroons and will help to support them and stop them from crumbing as you eat them.
You can melt 75g dark chocolate in a bowl over hot water (or in the microwave) until runny. Then either dip the tops of the macaroons into the chocolate or drizzle it off the back of a metal spoon over them, for a decorative, indulgent finish.