Fresh coconut macaroons
In Malaysia, it is quite easy to get hold of freshly grated coconut ie. in provision shops or wet markets and they usually cost around RM2.50 for a whole coconut. You need to tell them that you want to use it for baking/cooking or else they will usually grate until the shell and you will get brown bits with the coconut (some people don't mind since they are using the coconut for its milk, squeeze it and throw the coconut bits away).
Since freshly grated coconut is quite moist, you do not need as much egg whites. I also found it hard to shape it using the mini scoop method (to get them into a nice round shape), hence I ended up shaping them by hand this time so they're a little larger and take slightly longer to bake. My last two methods of making macaroons (here and here) would require you to keep the macaroons overnight for it to absorb some moisture and only eat it once it becomes softer the following day.
With these fresh coconut macaroons, you can literally eat them after letting them cool for about 5 minutes. They're actually best eaten when they are warm.
For me personally, these are the best ones so far - these are really crisp on the outside and moist, chewy on the inside, not forgetting it is also more fragrant. If you plan to keep them for the next day, do note that they do tend to go a bit soft (the exterior) hence you can place them under a hot grill for 1-2 minutes for them to crisp up again - they will taste much better if you do that.
Coconut macaroons (using fresh coconut and egg whites)
Preparation time: 30 minutes
Cooking time: 20 minutes
Makes 50
Ingredients
2 medium egg whites
1/4 tsp cream of tartar
80g caster sugar
1/8 tsp salt
1 tsp vanilla extract
50g plain flour
360g freshly grated coconut
1. Preheat the oven to 170C. Line two baking sheets with baking parchment and grease lightly.
2. Remove any brown bits (coconut shell remains) that you see. 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 by hand and place 1 inch (2.5cm) apart on the sheets. Make sure you compact the balls. (the mix will feel a bit wet but that's ok since it's fresh coconu! t)
5. Bake for 18-20 minutes until golden brown. Remove and cool for 5 minutes on a wire rack. You can eat this immediately. Best served warm. If you're keeping it in a container, you can place them under a hot grill for 1-2 minutes before consumption.
Makes 50
Ingredients
2 medium egg whites
1/4 tsp cream of tartar
80g caster sugar
1/8 tsp salt
1 tsp vanilla extract
50g plain flour
360g freshly grated coconut
1. Preheat the oven to 170C. Line two baking sheets with baking parchment and grease lightly.
2. Remove any brown bits (coconut shell remains) that you see. 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 by hand and place 1 inch (2.5cm) apart on the sheets. Make sure you compact the balls. (the mix will feel a bit wet but that's ok since it's fresh coconu! t)
5. Bake for 18-20 minutes until golden brown. Remove and cool for 5 minutes on a wire rack. You can eat this immediately. Best served warm. If you're keeping it in a container, you can place them under a hot grill for 1-2 minutes before consumption.
*Note: If you cannot get your hands on freshly grated coconut, then try this other recipes (here and here) that uses dessicated coconut.
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