After my foray into macaron making and Maus’ response to my comment that I would try again to the effect, ‘Don’t bother.  I thought they had coconut in them”,  I thought I would make some old fashioned coconut macaroons for her.

This recipe has been cut out and glued into my recipe book for years and years.  I would have cut it out as I know Maus likes coconut macaroons but, for some reason, I had never got around to making them.  Well, now I have.  They were very easy to make  and they tasted great.

They were much more popular than my failed macaron attempt.  They barely lasted a day.

I have no idea the author of this recipe or where it was originally published – sorry.

Coconut Macaroons

Ingredients:

• 4 egg whites
• 1 cup caster sugar
• 1 tsp vanilla essence
• ½ cup plain (all purpose) flour
• 2½ cups desiccated coconut
• ⅓ cup chopped white choc bits

Method:

1. Place egg whites and sugar in the top of a double boiler (or a heat proof dish if you don’t have one).
2. Sit the bowl over a pot of simmering water and whisk over heat until the sugar is dissolved and the mixture is warm.
3. Remove the mixture from the heat and stir in the vanilla essence, flour, coconut and choc bits.
4. Refrigerate until cold – about one hour.
5. Preheat oven to 160°C.
6. Roll heaped teaspoons of mixture into balls (I formed these guys, that is probably why they are not as perfect as they would have been if Maus had done it.  She is much more particular then me.)
7. Place balls on oven trays lined with baking paper.
8. Cook in preheated oven for about 20 minutes, or until lightly golden brown.

I would like to know if yours last longer than one day!!