Recently shown on Great British Bake Off; here's my version of Coconut Macaroons. My coconut maroon recipe is gluten free and no condensed milk. Simple ingredients; desiccated coconut, egg whites, vanilla and sugar. Once baked either leave plain or drizzle with chocolate to make them look fancy.

This egg white version is I recently discovered is originally from Italy and dates back to the Renaissance times. It is popular for religious or dietary reasons as it has no wheat, and are gluten-free.

Ingredients

  • 3 egg whites
  • 180g (3/4 cup) castor sugar
  • 200g (2 cups) desiccated coconut
  • 2 tsp vanilla (optional - almond essence)


Method

  1. PREHEAT  oven 140˚C fan, 160˚C and line two trays with baking paper.
  2. BEAT egg whites until soft and creamy.
  3. STIR in the sugar and coconut until combined but don’t mix too much to deflate the egg whites.
  4. CHILL mixture for 20 minutes in the refrigerator
  5. ROLLS the mixture into balls and space 5cm apart
  6. BAKE for 30 minutes until golden.
  7. COOL slightly
  8. MELT dark chocolate either melted in the microwave for 1.5 minutes or on the stove top in a heat proof bowl over a small saucepan of water.