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

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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