Coconut macaroons are a fantastically light dessert that both adults and kids love. Very easy to make and they are a great way to get the kids to help in the kitchen. Not only that, but this recipe is also kosher for Passover and a real treat for Easter!
- 3 egg whites
- 1 tablespoon (15ml) lemon juice
- ½ cup (60ml) sugar
- 1 tablespoon (15ml) vanilla
- 2 tablespoons honey
- 2 tablespoons potato starch
- 2 cups (500ml) shredded coconut
Serves 16
Time required 30 minutes
Difficulty level 2
Cost of ingredients 6 USD
Using a hand mixer, beat egg whites and lemon juice in a big bowl until they are frothy. Slowly add in sugar and vanilla, continuing to beat all the while. Mix until you reach stiff peaks.
Fold in the honey, potato starch and coconut very carefully into the whites. The egg whites will deflate a little and that’s ok, but you don’t want them to completely fall flat.
Using a spoon drop the macaroons on parchment lined cookie sheet and place in the oven at 325F (160C) for 20 minutes or until edges have a light brown color to them.
Let them cool at the very least 5 minutes before serving.
Photo by little blue hen
Thu, Apr 1, 2010
Recipes, desserts