Why we Love it:
- Coconut rich
- Simple to make
- Tasty above all!
When I was in high school, there was a local café offering all sorts of sweets, bites and (mainly unhealthy) desserts. Every time I passed by my eyes would go straight into the juicy, extra-sweet coconut macaroons, cleverly displayed at an eye-level in the window.
One coconut bite costed around 50 cents, which is a lot for a high school student saving for an MP3 player (remember MP3 players, anyone? ). So, I used to treat myself a macaroon every once in a while (read 3 times a year).
When I got married (and learned how to cook) I tried replicating my beloved childhood coconut treat and here’s the result. I spent less than 30 min (baking included) preparing these delightful tastiest. Naturally, they quickly into the best go-to treat for unexpected guests (and hangry toddlers of course).
- Separate egg whites from egg yoks. Set egg yolks aside in a separate bowl*.
- Beat egg whites until stiff peaks are formed. That would give the macaroons the much needed air-yness.
- Add coconut shreds and sugar and gently (wet hands/ice cream scooper) form tiny coconut bites.
- Lay them on a piece of backing paper .
- Preheat oven for 10 min. Bake on 180 C until golden yellow (around 12 min in my oven).
- Do NOT press the bites while forming them, as air gets out -> macaroons become dense and yucky (believe me, I’ve been there several times)
- I’ve initially tried to add the egg yoks, but the macaroons turned too brown.
- You can use the Egg Yolks to prepare our Favourite Vegetarian Tart – no food waste needed.
Did you make this recipe?
I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.