Coconut Macaroons

I love coconut - especially in its oozing Raffaello form! It must be my Filipino ancestry that accounts for this - I even prefer curries that are laced with coconut cream. And coconut flavoured yoghurt is delicious too!

I had a bag of dessicated coconut in the pantry, and some leftover egg-whites from a crème brûlée I had used the yolks for, so I put two and two together!

COCONUT MACAROONS

Into my mixing bowl my 3 leftover egg-whites went and mixed just until frothy.
Add 1/4 teaspoon cream of tartar then increase mixing speed until you see soft peaks.
Gradually add 100g caster sugar while mixing until stiff peaks.

Slowly fold in 250g of dessicated coconut and 30g almond meal.

Lastly add a dash of vanilla extract. I used coconut essence though to make it extra coconut-ey!

Dollop onto a lined baking tray. I decided to be fancy and make quenelles.

Bake at 170 Celcius for approximately 20 minutes. They're done when they're golden!

Sorry Teddy, you can't have any