Coconut macaroons, umm so simple and scrumptious!
In Alsace these beauties are found in every picturesque village, usually right at the front of the pâtisserie window. Sometimes they have a selection of 7 or 8 flavours ranging from chocolate to pistachio to rum and raisin.
Two bites and they’re gone! Much easier to make and eat than the other French macaroons (“macarons fins”) which are a bit more delicate and fiddly.
Ingredients: for a good pile of macaroons!
4 egg whites
200g caster sugar
sachet of vanilla sugar
1 tbsp runny honey
250g unsweetened coconut
30g plain flour
pinch of salt
How to: Put everything in a pan and heat gently stirring until the ingredients are well blended. Keep heating and stirring until the mixture just begins to scorch at the bottom then remove the pan from the heat and leave to cool. When cool enough to handle, use either a spoon, your hands or a piping bag to put small mounds of the mixture on a lined baking tray. Bake at 180° c for 18 mins until golden and delicious. Leave to cool and firm up before tucking in!