About this recipe:Simple coconut macaroons; no separating eggs or whisking whites!! I've tried loads of recipes but find this gives the most moist and flavoursome result! Dip them in chocolate if you like. Enjoy!
Makes: 16 macaroons
2 free range eggs
225g (8 oz) desiccated coconut
150g (5 oz) caster sugar
glace cherries to decorate (optional)
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Method Prep:15min › Cook:30min › Ready in:45min
Line 1 or 2 baking trays with baking parchment.
Beat eggs well. Stir in coconut and sugar.
If you have time, leave mixture to stand for up to 20 minutes. If not, don't worry!
Dip hands in cold water. Shape mixture into 16 'pyramids', using your hands or an eggcup as a guide.
Place on baking trays, decorate with glace cherries if desired.
Bake at 180 C /gas 4 for 25-30 minutes or until golden. Remove from sheets and cool on a wire rack.
Store in an airtight container to retain moisture.
I like to drizzle melted plain chocolate on top, wait for it to harden, then drizzle with melted white chocolate, but it's really up to you!
excellent , very easy and tasty , just made another batch and added a teaspoon of vanilla essence all went down a treat , being Argentina couldn't find ovenproof paper , spooned the mix into paper cup cake cases worked a treat - 03 Jul 2012