coconut macaroons

macaroons are one of the best things to make in hurry and without too much mess (especially if you skip the chocolate decoration!) it takes 3 minutes to make the batter, with simplest ingredients that are usually waiting in some secret cupboard at home. i often make them when some guests announce themselves half an hour before arriving and there is not enough time for anything else, save tart made with ready-made puff pastry. but that is harder to find, at least in my small town, than a bag of coconut flakes. and much, much cheaper.

some more sophisticated ingredients could be added to the basic recipe, surely, chopped nuts (almonds, pine nuts, pistachios) or candied citrus peel should do the trick, as well as adding some fresh fruit, especially berries, colouring the batter to lovely shades and adding fantastic flavours to the cookies. you could add vanilla bean or cinnamon or cocoa, or a blend of oriental spices to add an unusual twist – but i like to keep things simple.

and of course – it is yet another great idea to use all the spare egg whites.

the macaroons can be stored in an air tight container up to two weeks, but the sooner they are consumed the better!

coconut macarons recipe
200 g coconut flakes
100 g sugar
2 egg whites
salt
chocolate, for decoration

mix all the ingredients together for a few moments with a spatula, until all coconut flakes are incorporated and covered with egg white
spoon portions onto baking tray lined with parchment
bake for 20 min at 170C
when cooled, drizzle with melted chocolate