I had a bowl of egg whites left over from a previous recipe and was trying to think of something I could use it for. Here I found a macaroon recipe from A Dash of Sass that has an amazing moistness to it, and yet retains that balance of crunchy exterior, and nuttiness with that lovely coconut aroma. I opted out of drizzling chocolate on top as I felt that this could stand on its own, but if you wanted to decorate it with chocolate please follow the link to the original recipe.
Coconut Almond Macaroons (from A Dash of Sass)
Makes: 24 cookies
Preparation Time: 10 minutes
Cooking Time: 30 minutes
3 cups sweetened flaked coconut (225g)
100g slivered almonds
1/2 cup sweetened condensed milk (120ml)
1 tsp vanilla extract
2 egg whites
1/8 tsp salt
1. Preheat oven to 180°C.
2. Place the sweetened flaked coconut and almonds on separate lined baking trays and bake until lightly toasted. Stirring frequently so that it toasts evenly for around 12 minutes. Leave oven on after removing the toasted coconut and almonds.
3. Chop the almonds and set aside.
4. Combine the condensed milk and vanilla extract in a large bowl.
5. Mix in the coconut and almonds until well mixed.
6. Using an electric mixer, beat egg whites and salt until stiff but not dry.
7. Gently fold egg whites into coconut mixture.
7. Drop batter onto baking paper using rounded tablespoon. You can also shape it with your hands if you like your macaroons more even in shape.
8. Bake until macaroons for around 14 minutes or until they just turn golden brown around the edges and then leave to cool.
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