COCONUT MACAROONS

COCONUT MACAROONS

"These are an easy Passover biscuit, very popular in the United States as they store well and taste delicious. Of course, all macaroons are a very good way to use extra egg whites."

- From "New Jewish Cooking" by Elizabeth Wolf Cohen

Ingredients

4 egg whites
1/4 teaspoon of cream of tartar
250 g sugar
1 teaspoon lemon juice or distilled white vinegar
1 teaspoon vanilla extract
275g desiccated coconut

Method

In a large bowl, with  an electric mixer at medium speed, beat whites until frothy.
Add cream of tartar and beat on high speed until peaks form.
Gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition until whites form stiff peaks.
Sprinkle lemon juice or vinegar, vanilla and coconut over whites. Gently fold in until just blended.

Preheat oven to 150oC/300oF/Gas Mark 2. Line 2 baking sheets with baking parchment. Drop mixture by heaped teaspoonful, keeping a cone shape, until 2.5cm/1 inch apart.

Bake 40 tp 45 minutes until lightly browned, macaroons should be very slightly soft in the centre. Remove macaroons on paper to wire rack to cool slightly. Carefully peel off paper and cool completely. Store in an airtight container.