What is it about shredded coconut, that just makes me think of snowflakes. Could it be its crisp colour of whiteness of each shred, maybe it’s the softness as you bite into a ‘sweetie’ and shreds of coconut fall cascading from your bite, maybe it’s the softness of it’s touch and it’s melting texture in your mouth.
These wonderful Coconut Macaroons are delicate and soft, smooth and melt in your mouth. So delicate are these Coconut Macaroons that you’ll forget how many you’ve had. They have a touch of honey ‘sweetness’ and a chewy soft coconut centre.
4 egg whites
1 teaspoon vanilla extract
3 cups shredded coconut
pinch of salt
2/3 cup honey, slightly melted, 30 secs in microwave oven
1 teaspoon cream of tartar
Preheat oven to moderate temperature of 190°C.
In medium bowl, combine coconut, vanilla extract, and salt. Stir in honey until well combined. In another bowl beat egg whites until firm peaks form. Fold in coconut mixture, add the cream of tartar. Using an ice cream scoop this is your measuring tool, keeping all the sizes equal. Scoop the coconut mixture onto a prepared oven tray lined with oven proof paper.
Bake for 10 –15 minutes until golden brown. Leave to cool.
Delicate golden droplets of golden honeyed coconut…