Coconut Macroons

If I have a recipe that just uses egg yolks I am usually left with egg whites and I am always looking for something different to make other than pavlova or meringues. So I found this fabulous and easy recipe by Ina Garten.

They are really yummy and its hard not to eat them all. Enjoy!!!

Ingredients

• 400g sweetened desiccated coconut
• 400g sweetened condensed milk
• 1 tsp pure vanilla essence
• 2 extra-large egg whites, at room temperature
• 1/4 tsp salt

Use imperial measurements

Method

How to make Coconut macaroons

1) Preheat the oven to 160°C/Gas mark 3. Combine the desiccated coconut, condensed milk and vanilla essence in a large bowl.

2) Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

3) Drop spoonfuls of the batter onto sheet pans lined with parchment paper using either a 2cm diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.