I’m back! You might not have actually noticed that I was gone, but up until last week I hadn’t posted anything in over a month. That’s not necessarily a bad thing, since one of my New Year’s resolutions was to take a bit of a chill pill and be more relaxed about my blogging (and reading, and Instagram, and my entire life, basically).
HOWEVER. I didn’t not blog because I didn’t want to, but because I had the flu for two weeks. I’ve never been sick for two whole weeks (I know – I’m lucky) and it sucked. I was bored out of my mind but didn’t have a shred of energy to do anything. I couldn’t even read for most of that time. It was that bad.
But I’m not here to moan! I’m here to celebrate that I’m back and I’m feeling good. And what better way to celebrate than with something yummy? Granted, I did bake these coconut macaroons for a different reason (my bestie’s housewarming), but that doesn’t matter. All that matters is that these macaroons were delicious.
And they’re super easy to make as well! You only really need three ingredients, although I added a pinch of salt as well, because that makes everything better (trust me on this). I was planning on adding a chocolate drizzle, but I didn’t feel like messing about with chocolate after I was done with the baking part, so I left them as they were, which was absolutely fine. They’re delicious just the way they are!
You’ll need… (for 12 macaroons)
- 200 g dessicated coconut
- 160 g sugar
- 4 egg whites
- a pinch of salt
- parchment paper
- baking tray
- and an oven, of course! These macaroons need to be baked at 170 °C (don’t forget to preheat your oven!
So, let’s get baking!
1. Mix together the ingredients This recipe really is very simple (once you’ve managed to separate your eggs)! The first step is to chuck all of your ingredients into a bowl and mix them together. Although the dry stuff / wet stuff ratio might seem a little wrong at first, it will all mix and stick together.
2. Heat the mixture Now, there’s two ways to do this. One is to put the mixture into a saucepan and heat it on gentle heat for 2 minutes. The mixture shouldn’t go brown or dry, so keep stirring and also keep an eye on it very carefully. After 2 two minutes are over, take the pan off the heat. The other option is to heat it in a bain marie, which is what I did. It’s a little more foolproof, since you won’t heat the mixture as quickly as you would in a saucepan. If you use a bain marie, heat the mixture for 2 to 3 minutes, and keep stirring. Take the bowl off the bain marie.
3. Transfer mixture to baking tray Line your baking tray with parchment paper. Use an icecream scoop to scoop some of the mixture out of the bowl, and deposit it on the baking tray, so it forms a nice mound. If you don’t have an icecream scoop, you could also use a normal spoon, but you’ll probably have to shape the mixture into mounds with your hands. Make sure the mounds are placed a little way from each other.
4. Bake! Put the baking tray into your preheated oven and bake the macaroon for 20 to 30 minutes. This isn’t very specific, but you should just go by eye here. The macaroons have to turn a nice and crisp golden brown, like in the pictures below. I baked mine for 30 minutes (at least). If you make smaller macaroons, you’ll have to bake them for a shorter period of time.
And that’s all there is to it! You could add some chocolate drizzle on top for a little something extra, but these coconut macaroons taste delicious either way. Enjoy!