Coconut Macaroons

The situation was desperate - it was afternoon tea time, and there was nothing sweet at all in the house to go with a cuppa. "Curse this gluten-free life!" cried Jorth as she rummaged frantically in the pantry, pushing aside packets of buckwheat noodles and quinoa as she searched for some sort of wheat-based sweet treat.

But alas! There was nothing to be found, no matter how many jars of lentils she jostled about. Poor old Galumph, deprived of his beloved gluten-filled flours, had thrown the baking towel in completely, and the trusty blue tin that usually housed a home-made sweet treat was sitting forlornly on the highest shelf of the highest cupboard, empty and alone.

Angrily slamming the pantry door shut, Jorth muttered "Well! If the mountain won't come to Mohammad, then I guess I'll just have to get baking!"

Half an hour and three egg whites later, Jorth was happily munching on a coconut-filled chewy macaroon, and the biscuit tin, filled to the brim, was once more in it's rightful place on the kitchen bench, ready to offer goodies to anybody who walked in the door.

(And trust me, pretty much any regular visitor to our place makes a beeline for that darn tin, prising off the lid and asking "What's in here today?" before they even remove their coat!)



Not to be confused with the French macarons, these macaroons are more CWA than Parisian patisserie. But to be honest, I much prefer them to their showy French cousins. They have a delectable chewiness that is just right for afternoon tea, and are sweet without being screw-up-your-face-in-pleasured-agony sweet.

Plus the Galumph can eat them. Several in a row, in fact, if last night's tin-raid was any indication! Thankfully he did remove his coat, but still!

Coconut Macaroons
3 egg whites, at room temperature
3/4 cup caster sugar
1/4 tsp vanilla extract
1 1/2 cups dessicated coconut

1 - Preheat oven to 180 C. Using an electric mixer, beat egg whites until soft peaks form.

2 - Keeping the mixer going, slowly add the sugar, one tablespoon at a time, until all the sugar is used, and the mixture is thick and glossy.

3 - Turn off the mixer, then using a spatula, add the vanilla essence. Carefully add the coconut half a cup at a time, using the spatula to mix it in, keeping the mixture light and airy.

4 - Place heaped spoonfuls of the mixture onto a lined tray, and bake for 12 - 14 minutes, or until the tops are just browned. Remove immediately to cool on a wire rack. Makes ~30.