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Creamed Coconut Macaroons |
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MAKES
SIXTEEN TO EIGHTEEN
2 oz creamed coconut, chilled
2 large (US extra large) egg whites
1/2 cup caster (superfine) sugar
1 cup desiccated (dry unsweetened shredded) coconut
Grated rind of one lime |
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1 |
Preheat the
oven to 350°F.
Line a large baking sheet with baking parchment.
Finely grate the creamed coconut. |
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2 |
Use an
electric beater to whisk the egg whites in a large bowl
until stiff.
Whisk in the sugar, a little at a time, to make a stiff
and glossy meringue.
Using a large, metal spoon fold in the grated creamed.
Then fold in the desiccated coconut and the grated rind of
one lime. |
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3 |
Place
dessertspoonfuls of the mixture, spaced slightly apart, on
the baking sheet.
Bake for 15—20 minutes, until slightly risen and golden
brown.
Leave to cool on the parchment.
When completely cooled transfer to an airtight container. |
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These can be stored in an airtight container for up to one
week.
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