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Coconut Macaroons

Crispy on the outside and chewy on the inside is what these amazing macaroons are all about. Perfect for those who are looking for gluten free bites and want to enjoy the satisfaction of some delicious cookies. 

If you have bought some extra shredded coconut like I did and don't know what to do with them this is a perfect solution to it. These became an instant favourite with my husband and was truly relished during our evening snack time. Very simple, easy and quick to make. Read on and get your hands on these delicious coconut macaroons.
SERVES: 10
PREP TIME: 15 min
COOK TIME: 20 min
  • 2½ cups shredded coconut 
  • ½ cup condensed milk
  • 2 egg whites
  • 1 tbsp cardamom powder
  • 1 tbsp vanilla essence
  • few almond flakes 
1. Whisk Eggs: Break 2 eggs in a bowl and separate the egg whites and yolks. Whisk the egg whites with the vanilla essence until it becomes white and stiff.

2. Mix: In a separate bowl mix together the coconut, cardamom powder and condensed milk. Now, combine this with the whisked egg whites and mix well. Do not stir the mixture, rather fold and mix. 

3. Bake: Pre-heat the oven at 160°C. Place evenly rolled out balls of the mixture on a baking tray lined with parchment paper. Bake the macaroons for 15-20 mins and enjoy with some sprinkling of almond shavings.
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