Coconut Macaroons : A Kitchen Disaster

biscuit, little treat, easy recipe, coconut macaroon

Don't they look just adorable? so much so that you could almost reach out and bite into one. Well, don't. Pictures like people lie. They were a real disaster.

At first, I thought my skills were in question as I am not the best of bakers but, after a few week when the initial "outrage" had passed, I compared recipes and I was not entirely to blame. The recipe used was a "double baking" recipe similar to a biscotti recipe and of course.....I never read the recipe to the end. I served them single baked, yurk, and double baked them for the picture. But, by then nobody was interested anymore.

The experience will have taught me one thing. Even if I had taken my time with the recipe I would not have felt comfortable with the double baking and if you are not comfortable with a recipe, you should look for another and whichever one you choose when baking, stick to the proportions and the instructions.

In fact, Coconut Macaroons are simple to make, perfect for school holidays

  • 2 free range eggs
  • 225g  desiccated coconut
  • 150g  caster sugar
  • glace cherries to decorate

  • Method 
  1. In a large bowl, Beat the eggs thoroughly, add the coconut and the sugar, stir.
  2. Prepare a couple of baking trays by lining them with a baking sheet, if you have only one tray, you'll have to bake two batches.
  3. Shape 16 balls, they don't have to be perfectly round, if fact, it's unlikely that they will be.
  4. Place them on tray(s) decorate and bake in a preheated oven 180C/gas 4 for 25 minutes, they might need a little longer so keep an eye and let them back for another 5 minutes if they are not golden.
 Tip: Macaroons will stay fresh for a week in an airtight container.

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