So deliciously soft and chewy on the inside with just the perfect amout of toasted coconut crust on the outside.
Incredibly moreish, it is nearly impossible to stop at just one.
One of the girls I work with even attempted to eat half a one and save the rest for later. It didn't happen. Epic fail!
Coconut macaroons are also ridiculously quick and easy to make that I am almost ashamed that I have never made them before now.
I promise you even the most novice of bakers can feel complete accomplishment with this recipe.
How many it makes depends on the size you make them. I measured mine out with a tablespoon and made about 16. But....I can't believe I'm saying this...they probably could have been a little smaller.
3 egg whites
150gms caster sugar
2-3 tbl spoons honey
150gms desicated coconut
1. Pre heat oven 150°C.
In a medium heavy based saucepan, over low heat, combine the egg whites, sugar, honey and coconut.
Stir for about 5 minutes until sugar has dissolved and the mixture starts to come away easily from the side of the saucepan.
Set aside to cool slightly for 15 minutes.
2. Meanwhile line 2 baking trays with baking paper.
Use a tablespoon (or teaspoon if preferred) to dollop the mixture onto the trays.
Bake for 20 minutes until just firm to the touch. Remove from the oven and cool completely on the trays. Use a metal spatula to carefully remove macaroons from the tray.