I baked: Coconut macaroons (using egg whites)

Bear-y bear-y nice..

Macaroons and macarons are not the same thing. Coconut macaroons is made with dessicated coconut, and is relatively simple to make. I've made coconut macaroons once (recipe here) and it was a huge hit with the family. The last time, I made the coconut macaroons using sweetened condensed milk, but this time, I used egg whites as apparently it yields softer and more luxurious macaroons.

Because it was such a long time since I made the last batch, I can't really say which is better tasting - but this one sure was good as we finished about 120 mini balls within 24 hours. My next project now is to try it with freshly grated coconut (since this is easily available to us in Malaysia) and see if the macaroons taste even better.

I shaped our coconut macaroons using a small scoop (milk powder scoop), and it took roughly 8 minutes to bake in the oven. You have to keep a close eye as different sizes and different ovens or it will brown too much and become too solid/hard/burnt. I would really advise you not to eat it immediately after baking as well, as it tends to taste a little dry. It needs to absorb some moisture (leave for at least 12 hours, but optimal time is at least 24 hours) so that it's slightly chewy on the inside.

Coconut macaroons (using egg whites)
Makes approx. 120 mini ones

Ingredients
3 medium egg whites
1/4 tsp cream of tartar
100g caster sugar
1/8 tsp salt
1 tsp vanilla extract
50g plain flour
225g unsweetened dessicated coconut

1. Preheat the oven to 170C. Line two baking sheets with baking parchment and grease lightly. De! pending on size of your macaroons, you may need to bake 2 rounds.

2. Place flour, salt and coconut in a bowl and mix well.

3. In another mixing bowl, whip the egg whites with the cream of tartar using an electric whisk until they form soft peaks. Add the sugar and whip until you have a glossy meringue-like mixture. Stir in the vanilla extract.

4. Add the dry ingredients into the meringue and combine.Shape into small balls and place 1 inch (2.5cm) apart on the sheets. Make sure you compact the balls.

5. Bake for 8 minutes until golden brown. Remove and cool on a wire rack. Keep in a container for 24 hours before consuming. Pop in your mouth :)