Friday, 16 September 2011

Coconut Macaroons


Been in the mood for baking lately...... trying out some biscuits, cookies.... and then I stumbled upon this recipe..... Coconut Macaroons. . I'm a big fan of coconut...I got to be one. I'm Mangy......   After all coconut makes its way into almost any mangalorean dish....... so I was all excited about trying this recipe right way.. And so I did and it was a success. They were great when there were freshly baked...... crispy on the outside and gooey inside. Sadly when I had them the next morning, the crispiness had gone.......But they are quite yum when fresh out of the oven, so I'm guessing you wont have any left to eat the second day..... Anyway......What you will need  to make these macaroons are..





2 egg whites
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla essence
1/3 cup flour sifted
1 ½ cup grated coconut

Mix the egg whites with sugar in a vessel and place it over a  vessel of simmering water. This is the method of using a double boiler. It is often used to melt chocolate.. Whisk the whites and sugar till creamy and till its gets warm. Will take about 3 to 5 mins...... take it off the heat...... and mix in the vanilla, salt, sifted flour and coconut.
Cover the vessel with cling film and refrigerate for about 2 hours. This is for the mixture to thicken...
Preheat oven to 165 C. Grease a baking tray, and put spoonfuls of mixture, and space them well apart. Bake for about 15 to  20 mins or till golden brown......... 

Trust me this was actually simple to make. Don't get intimated by any of the techniques involved in the recipe. So get going and give it a try.

2 comments:

  1. i tried baking for the first time with your dish...sadly despite following your recipe to the T, I have managed to burn the bottom of my macaroons...any suggestions for my next batch of batter tom???

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  2. Hi Supriya. .Am glad u tried ur hand at baking and i am so sorry it didn't go too well. Im no expert in making these but maybe you try reducing the temperature to 150C. Let me know. All the best. .

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