“A good cook is like a sorceress who dispenses happiness.”
~ Elsa Schiaparelli
I love these simple little macaroons. So quick to make, so easy and they taste like heaven – all toasty and chewy on the outside and still soft and moist in the middle.
These ones are gluten-free, and can easily be made sugar-free as well, with no suffering of taste or quality.
Most macaroons are a fiddly mixture of meringue and coconut – these ones are simply egg, sugar (or sugar substitute) and coconut thrown together, with a cherry on top. Voila! So easy a child could make them.
They are a lovely addition to afternoon tea, and are also great for fundraisers.
Ingredients:
3 cups of unsweetened desiccated coconut; 2 eggs; 3/4 cup of sugar or natvia (or other sweetener of your choice; glace cherries, halved, to decorate.
Method:
Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
Line a baking tray/cookie sheet with baking paper.
Measure the coconut and sugar into a large mixing bowl. Break the eggs in and mix thoroughly. Leave stand for five minutes.
Now using wet hands or a small wet mold (I use an 1/8 cup measure, which gives me 24 macaroons – an eggcup also works well!) scoop up some mixture, firm it and place onto the baking tray. Wet your hands or the mold in between each macaroon so that the mixture doesn’t stick. A bowl or cup full of water will do the trick.
Then place half a cherry on top of each macaroon.
Place into the hot oven and bake for 20 minutes or until golden brown. Cool on the tray for five minutes before transferring to a wire rack until completely cool. Store in an airtight tin for up to a week. Enjoy!
Making them right now,in the oven , the house smells divine! used manuka honey , so excited for my treat!thanks !!!
They look delicious! Is there a way to substitute the egg? I would love to be able to make a vegan version of the macaroons.
So easy! I must try them, thank you.
Got a batch in the oven right now. I tried using an egg cup as a mould but couldn’t get the mixture out so ended up just using my hands, which was fine if a bit messy (coconut eggy goo all over the kitchen taps, etc.). Great easy recipe, thank you; I can’t wait to try them as they’re starting to smell so good….
I hope you enjoy them, Lorna! I always found that by wetting the egg cup each time and then tapping the bottom the mixture would slide right out. You don’t need to pack it in too tightly. Much love to you :d xx
I loved them. I have to try them. I hope the kids don’t like them. More for the adults….
ZOMG! I think you’ve just provided me with my breafast for the next short while. Been trying to think of something I can do (buckwheat has been featuring heavily as an option being a Not Grain flour option). But, take out the sugar and cherry and voila! THANK YOU xoxo
these look like little haystack from the heavens and with a cherry on top, everything is better with a cherry on top…is smell-o-vision available at cauldrons and cupcakes? if not, kindly see what would be required to enable that app! 😉 XO
Sugar or nor sugar I have to make these 🙂 Tonight I am making your Lamb dish from last week with neck chops as I yesterday I couldn’t get shanks-
love and light to you xxoo
Suzie, you’ll love these – they are great, and a wonderful treat when you’re on a limited diet. Enjoy! xoxo