Coconut Macaroons

These coconut macaroons smell pleasant, taste not too sweet, crisp outside and chewy inside. It's good to treat yourself or your loved ones with this delicious snack.

For those who like gluten free treats, these macaroons will be a good one to keep in your cooking list. I ate three in a row when they were straight out from oven. It’s perfect as snack with a cup of tea or coffee, or as finger food for a party.

Coconut Macaroons Recipe

(Printable recipe)
By Christine’s Recipes
Course: Dessert, Bakery
Cuisine: Australian
Prep time: 10 mins
Cook time: 30 mins
Yield: 14 to 15

Ingredients:

• 2 egg whites
• 1½ tsp lemon juice
• 110 gm caster sugar
• 1 tsp lemon zest (yellow part only)
• 15 gm cornflour / cornstarch
• 150 gm desiccated coconut

Method:

1. Preheat oven to 160C / 320F.
2. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add lemon juice. Gradually add the sugar, one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
3. With a spatula, lightly stir in lemon zest. Sift in and lightly fold in the cornflour in three batches. Add the desiccated coconut.
4. Use an ice-cream scoop or large spoon to drop heaped tablespoons of mixture onto a lined baking tray, leaving about 3cm / 1¼ inch between each as picture shown. Bake in the preheated oven for 20 minutes, or until pale golden. Remove the tray from the oven and leave for 5 minutes before transferring the macaroons onto a wire rack to cool completely. The leftovers can be stored in an air-tight container for a few days

Notes：

• About how to beat egg whites, please refer to this video “How To Beat Egg Whites”.
• The leftover egg yolks can be used to make these pumpkin crème brulee.