Soft and chewy with a crisp outer shell is the perfect way to describe these delightfully sweet coconut macaroons.
Made from just three ingredients, these macaroons are fabulously free from gluten, wheat and dairy.
Ingredients
- 140g Desiccated Coconut
- 250g Icing Sugar
- 2 Egg Whites
Instructions
Line several baking trays with non-stick paper.
Heat the oven to 160 degrees.
In a food processor/blender, mix the desiccated coconut and 25g of the icing sugar until combined.
In a large mixing bowl, mix the combined coconut and icing sugar with a further 175g icing sugar.
In a separate bowl, whisk the egg whites until stiff and then add the remaining 50g icing sugar. Whisk again until the mixture appears glossy.
Combine this mixture with the desiccated coconut and icing sugar blend.
Using a teaspoon, spoon the mixture onto the lined baking trays. The teaspoon-sized mixture should be well spaced.
Leave to dry for 20 minutes.
Bake the macaroons for 10-12 minutes and leave to cool before removing them off the baking trays.
To finish, you can leave the macaroons how they are or sandwich them together with a filling of your choice.
I look forward to seeing your creations!
Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts
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