Macaroons are a type of baked confection that are light little cakes or meringue like cookies. The original macaroon was a sweet cake that consisted of ground almonds, making it almost like the Italian amaretti. Most recipes for macaroons call for egg whites, ground or powdered seeds, and sugar. Almonds, coconut, being a nut, and generally any nut can be used.
There are many types of macaroons, and of the many types there is the coconut macaroon which I love for the flavor. The coconut macaroon is usually found in Australia, the United States, the Netherlands, and Germany. Made from egg whites, sugar, and shredded dried coconut, it is like a soft sweet cookie. A lot of times, the coconut macaroons are dipped in chocolate, usually milk chocolate but sometimes dark chocolate or white chocolate have been used. In Australia, a blob of raspberry jam or glace cherries are hidden in the center of the macaroon.
recipe:
3 egg whites
1 1/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons sifted cornflour
3 cups desiccated coconut
Preheat the oven to 315 degrees. Beat the egg whites with a mixer until soft peaks. Gradually add sugar while the egg whites are constantly beaten. Add the lemon zest and beat until combined. Sift the cornflour then fold into the egg whites. Drop heaped teaspoons onto a parchment lined cookie sheet about 3 centimeters apart. Bake for 15 to 20 minutes, until golden. Cool on a wire rack.
When cooled you can decorate with a drizzle of chocolate or just serve as is.
Enjoy!
Happy chomps and nibbles.
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