September 5, 2010

Egg White Usage 3 - Coconut Macaroons

Macaroons are different from macarons. The latter is the "in" thing now but the former has all been forgotten. Macarons are difficult to make but macaroons are so much easier. Macarons are French and macaroons seemed that they are all French. Funny how French rule the world with their bakes.

Yet again, I don't like this. I think I don't like all things non-fatty and no yolk in sight. Ha!

Coconut Macaroons
Adapted from Donna Hay's Modern Classic2
(Makes 28)

2 cups dessicated coconut
1/2 cup sugar
2 egg whites


  1. Preheat oven 180°C
  2. Mix all ingredients till combined
  3. Roll 2 teaspoonful of mixture into balls. Place on baking sheet & press to flatten slightly.
  4. Bake 10mins or till golden brown
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