Something for the weekend – coconut macaroons

Perfect for an instant sugar hit morning, noon or night for little ‘uns and big ‘uns.
Apologies if you thought we were both auditioning to be new Blue Peter presenters. On Monday Claire wrote about making her own Playdough and then on Thursday it was my turn to extol the virtues of carving pumpkins. What next? 50 ways with double-sided sticky tape? I mean, puh-lease.
Forgive us for channelling our inner Janet Ellis – it is obviously the effect of half term – but fear not as today normal recipe service is resumed.
Now I had said that I was going to make Riverford muffins for breakfast with the left over flesh from my jackolantern but then I read the recipe and it said to boil and mash the pumpkin flesh and I confess the thought of doing something so school-dinnery so early in the morning turned my tummy. Bleugh. Admittedly, it may have had something to do with a rather long lunch I had the day before that started in Gauthier in Soho, ended at 11pm in a Notting Hill Mexican (restaurant, not person) and included a massage, a film and a scoot around the Royal Academy en route. It was, in short, perfect (and yes I am showing off) and there was something about making pumpkin muffins the morning after the night before that seemed just too blinking wholesome. Nope, instead yesterday morning it was all about plonking the children in front of the telly, drinking espressos and eating these delicious coconut macaroons.
I cannot emphasise how gorgeous these are – little chewy, sweet, mouth-sized puffs of biscuits – and how easy they are to make. All you need is two eggs, some sugar, some dessicated coconut and five minutes spare.
Serves: makes 12
Start to finish: 20 minutes including 15 minutes in the oven
2 egg whites
100g caster sugar
160g dessicated coconut
Heat oven to 180C. Mix the egg whites, sugar and coconut in a bowl. On a worktop press the mixture down with your hands until you have a rectangle-ish shape that is 1cm high. Use a small biscuit cutter (about 4cm) and cut out rounds. Place them on a non-stick baking tray and cook for 12-15minutes until golden. Cool on a wire rack and then eat.
If you like this, you may like these
Pimped up rice crispy cakes

Chocolate and banana cake
8 apple cake

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