Coconut macaroons

The chocolate chip cookies are gone so time to make some more. This recipe only makes 20 macaroons so I think I'll be baking again next weekend.

The macaroons have a strong coconut taste and are not too soft or too crunchy. They are just right.

Recipe from Women's weekly's Easy cakes & biscuits. 

Serves: 20 macaroons.

Ingredients:

• 2 egg yolks
• 1 egg white
• 55g caster sugar
• 125g shredded coconut

Method:

1. Beat egg yolks and sugar together until creamy.
   
   
   
   
   
   
2. Stir in the coconut. The mixture was dry/thicker than I expected.
   
   
   
   
   
   
3. Beat the egg white until firm peaks and stir gently into the coconut mixture. It is not easy to stir gently as the mixture is so dry/thick. I could have kept more air if the mixture was more wet/thin.
   
   
   
   
   
   
4. Drop heaped teaspoons of mixture onto trays. I used 2 teaspoons to give the macaroons an oval shape and to place them onto the trays.
   
   
   
5. Bake the macaroons for 15 min at 150°C.
6. Reduce the oven heat to 120°C and bake for a further 30 min or until the macaroons are golden brown. I took them out of the oven after 15min.
7. Loosen macaroons from the tray whilst they are still warm. Cool on a wire rack.
   
   
   
   
   
   
8. Store in an airtight container for up to 3 weeks.