The Best Coconut Macaroons

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What would Christmas time be without some baking? I had a really busy week last week and managed to doublebook myself nearly every night. On top we had a bit of Christmas afternoon for our final year students at work for which I wanted to bake something christmassy.

Being so short on time meant Coconut Macaroons were the perfect solution. No creaming eggs and sugar, no meassuring loads and loads of ingredients, no cutting out different shapes or time-consuming icing. So, if you're strapped for time or just a lazy baker, try them.

My colleagues and students enjoyed the macaroons. They are lighter than most macaroons as they are not packed with loads of coconut, so you still have the lighness of the meringue coming through and the lemon juice adds a nice bit of freshness. I drizzled them with some melted dark chocolate to make them a little prettier to look at, but that's completely optional, they are good without.



The Best Coconut Macaroons (makes about 20)

2 egg whites
120g caster sugar
1tbsp lemon juice
140g desiccated coconut

Preheat your oven to 160C/Gas 3 and line a large flat baking tray/cookie sheet with baking paper.

In a large clean bowl (avoid plastic) whisk the egg whites until stiff and you can turn the bowl on its head without them falling out.

Add the sugar and slowly whisk in.

Add the lemon juice and fold into the mixture.

Finally add the coconut and also slowly fold under until well mixed.

Using two teaspoons place small mounds of the mixture onto your lines baking tray and bake in the oven for approximately 25 minutes. They should just start to colour and still be a little soft to the touch in the middle.

Allow to cool for 5 minutes on the tray, before carefully transfering to a wire rack to cool completely.

If you like you can melt some chocolate and drizzle it over the macaroons or half dip them in it.

Enjoy.