Violet’s Coconut Macaroon

coconut-macaroons-1
  • 3 free-range egg whites
  • 150 grams (3/4 cup) superfine sugar
  • 2 tsp honey
  • 150 grams (2 cups) dry, unsweetened desiccated coconut
  • 1/2 teaspoon vanilla extract
Heat the oven to 150 degrees celcius. Line a baking sheet with parchment paper.

Combine the egg whites, sugar, salt, honey and coconut in a large saucepan over medium heat.

Stir the mixture continuously until everything is dissolved and it just begins to scorch on the bottom. The key to getting these macaroons just right is to stir the ingredients in the pan until they begin to dry out.

Remove the saucepan from the heat and stir in the vanilla extract.

Let the mixture cool completely, then use an ice cream scoop (about 1/4 cup) to scoop out 12 even macaroons, and place them on the baking sheet.

Bake in the oven for about 10-15 minutes, or until golden and set. Let the macaroons cool completely before peeling off the paper.

Makes 12 macaroons

Tip: The key to getting these macaroons just right is to stir the ingredients in the pan until they begin to dry out.

Source: Leon Cookbook

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