Coconut Macaroons

• I think coconut is a relatively new ingredient in Polish cookery.
• I am sure my mother did not use it.
• Most Polish recipes that I that I have seen are for cakes that are similar to sweets called  Raffaello  – introduced by Ferrero in 1990.
• This recipe is the same  as Makaroniki  –  Almond Macaroons with coconut instead of almonds.
• They are so easy to make and a good use for spare egg whites.
• Did you know that botanically coconuts are not a nut but a drupe (stone fruit) similar to a plum or a peach?

INGREDIENTS

• 2 egg whites
• 170g caster sugar
• 170g desiccated coconut

METHOD

• Pre-heat the oven to GM 3 – 160°C
• Line 2 baking sheets with baking paper
• Mix the sugar and coconut together.
• Whisk the egg white till they form stiff peaks.
• Fold in the coconut mixture carefully until well mixed.
• Place tablespoons of the mixture on the baking sheets.
• Flatten them down with the back of a spoon.
• Bake for 20- 25 minutes.
• Leave to cool slightly before removing them onto a wire rack.

Vintage Glass Dish