Coconut Macaroons Recipe - A Rough and Ready Version

I've tried to make 'posh' macaroons before with varying success, they look great but to get the lift or foot as it's known can be tricky. However a rougher finish doesn't detract from the taste and the recipe below is excellent.

I got this recipe when I joined a well known slimming club, it's low fat, tastes great and the macaroons have a lovely chewy texture. If you want to jazz them up make a chocolate ganache and use as a filling or dip in chocolate and sprinkle with chopped pistachio nut....bliss.

You will need:

Baking parchment
Whisk
Spoon or piping bag

Ingredients:

71g Desiccated coconut
198g Sugar
4 x Egg whites

Method:

1. Whisk the egg whites until frothy.
2. Gradually add the sugar and whisk until stiff.
3. Slowly fold in the coconut, once evenly distributed either, spoon on to a lined baking tray in rough blobs to the size you want or, use a piping bag for a more uniform shape.
4. Place in a preheated oven on 170*c for 25-30 mins or until just turning golden.
5. Remove from the oven and allow to cool.
6. If adding chocolate ganache the macaroons must be completely cool otherwise your filling will melt.

They are a lovely tea time treat and will last in an air tight container for a few days, I hope you enjoy.

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