Coconut Macaroons

Coconut macaroons as I remember them from childhood. When I was 5 there was a little bakery in my colony, they used to store these crispy egg size cookies in a glass jar with a glass lid. I still remember its taste, crispy outside, chewy inside. Ohhh yummy!!!…. Whenever I looked at them it gave me a sigh of relief. Who would knew that, this relief will become my passion one day.

A good coconut macaroon is an irresistible thing, crunchy on the outside and chewy on the inside. As long as you have shredded coconut and eggs in your pantry you can make these cookies in half an hour. Also an excellent way to make something special from left over egg whites.

These macaroons take no time and very little effort and they turn out fabulous!

Have yourself a relaxing weekend and whip up a batch, big or small, of coconut macaroons to enjoy with your friends…

Ingredients

Egg Whites – 2 no.
Salt – 1/2 pinch
Castor Sugar – 90 gm.
Vanilla Essence – 1/4 tsp
Dessicated Coconut – 90 gm.

Method:

Beat the egg whites to a stiff peaks.
Add vanilla essence.
Add sugar gradually and continue beating.
Fold in desiccated coconut and put the mixture in a piping bag with a Savoy nozzle.
Pipe into mounds on a greased and lined baking tray.
Bake in a slow oven at 120 degree Celsius till firm and light brown in color.

Note:- You can also add walnuts for extra flavor and can also dip these cookies in chocolate.