Yay – it feels like a while since I’ve posted a coconut-heavy recipe! Living up to the blog name at last.
I love coconut macaroons, especially when fresh out of the oven and still crispy. They’re such a simple treat to make, and I think I’ve finally arrived at the perfect recipe 🙂
(Makes around 30 tablespoon-sized macaroons)
2 egg whites
1/4 cup honey
2-3 tbsp arrowroot flour (this helps to make them have a lovely crispy outer ‘shell’ and a soft, chewy middle)
100g dessicated coconut (unsweetened)
Vanilla seeds from pod – to your tastes
1. Whip your egg whites with an electric whisk on high for about 3-5 minutes. You want them to form stiff peaks.
2. Add your pinch of salt and vanilla. While still whipping on a low-medium speed, slowly add in the honey. Keep whipping until all combined.
3. Using a spatula, stir in the coconut and arrowroot. Chill in the fridge for 20-30 minutes to improve the consistency. Pre-heat the oven to gas mark 5.
4. Portion out and shape (if you like) the macaroons on a lined baking tray. Bake for around 15 minutes, or until the tops begin to turn golden.
(I know some recipes call for a shorter baking time, but I find that this fails to make satisfactorily crispy macaroons – sad face 😦 Personally, I don’t mind them being quite golden, although I’m sure some people would claim they’re over-baked!)
Note: although I try not to use sweeteners like honey as much as possible in my bakes, I’ve found that macaroons just don’t work as well without a good dollop of honey. Any more than 1/4 cup would be unnecessarily sweet, I feel.