Recipe
Why make it
Chewy, golden-edged coconut mounds made with just a handful of pantry ingredients. They are gluten-free, ready in about 35 minutes, and easy to dip in chocolate for gifting.
Serves 8
Step 1 of 8
Heat the oven to 170°C (150°C fan) and line a baking tray with baking paper.
Step 2 of 8
In a large bowl, stir together the desiccated coconut, condensed milk and vanilla until the coconut looks evenly damp and sticky.
Step 3 of 8
In a clean, dry bowl, whisk the egg whites with the salt until foamy and holding soft peaks, about 2 minutes with a beater or 4 minutes by hand.
Step 4 of 8
Fold the whisked egg whites into the coconut mixture with a spatula, using gentle strokes so the mixture stays light and holds together when squeezed.
Step 5 of 8
Scoop heaped tablespoons of the mixture onto the tray, 3 cm apart. Press each lightly into a mound or pyramid; you should get about 16.
The last 3 steps are in the full recipe.
Cook’s tip
Use unsweetened desiccated coconut because the condensed milk already adds plenty of sweetness. Sweetened coconut can make the macaroons cloying and overly sticky.
Ready to cook?
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