Coconut macaroons

I know, I know, could you get more simple than coconut macaroons? They're so simple you barely even need a recipe let alone a whole blog post. Nevertheless, I'm going to continue.

My mother used to make coconut macaroons when I was a kid, they were the go to treat due to their simplicity. Her macaroons were quite different to these, they were filled with nuts and sultanas and various other things we had around the house. Most startlingly of all, they didn't use eggs.

These macaroons do use eggs so they're by no means mother's macaroons but they are a great way to use up those pesky egg whites you get stuck with after making ice cream. Ice cream that gets eaten before you ever get a chance to photograph it.

Coconut macaroons are simple, unlike the frequently misspelled, and unrelated, macaron. Sometimes simple is the way to go.

I used unsweetened coconut for these even though all the recipes I found called for sweetened coconut. They're sweet enough for me without the extra sugar. Though if you can't find unsweetened coconut, apparently, sweetened coconut is a-ok.

Coconut macaroons

makes about 20

3 egg whites
150g (5.2 oz) caster sugar
250g (8.8 oz) desiccated coconut
A handful of currants

Using an electric mixer, whip the egg whites until soft peaks form. Add 2 tablespoons of caster sugar and continue whipping until the whites are smooth and glossy.

Fold in the remaining sugar and all the desiccated coconut. Add the currants and mix until just combined. Cover mixture and place in the refrigerator for 1 hour to firm up.

Preheat oven to 180°C (350°F). Line one large, or two small, baking trays.

Remove the coconut mixture from the refrigerator and, using lightly oiled hands, roll mixture into 2.5 (1 inch) balls. Place balls 2.5 cm (1 inch) apart on trays. Bake for 15 minutes or until light golden. Remove from oven and cool on wire racks.