Easy cookies with only a few ingredients. They are lovely coconutty, very sweet, slightly airy, and chewy.
Traditionally these are baked on edible paper, but I’ve also tried it without, because edible paper is not widely available. Baking them on baking paper worked fine, but you did need to be careful to peel them off. In a normal sized oven you can bake them in 2 batches (leaving the batter for the second batch in the bowl on the counter), or use 2 baking sheets and bake them at the same time. Because of our small oven, I had to bake them in 3 batches, which wasn’t ideal. The batter for the 3rd batch started to split because it was left standing for too long, it came together quite well after a bit more stirring, but the cookies baked less well than the other 2 batches, so I would advice to make a smaller amount of batter if you have a small oven.
Because I already was working with coconut, I decided to try and make coconut butter. You make it by grounding up coconut in a processor for about 5 minutes, or until lovely smooth and creamy. It sounded delicious, but it was really disappointing. You need an enormous amount of coconut for only a little butter, and it didn’t even taste nice. It was very greasy and chalky, a bit like I was eating santen (creamed coconut), not pleasant at all. I also tried making coconut whipped cream, which wasn’t a success either. I just couldn’t get it to fluff up. So from now on I’ll stick to making coconut cookies and using coconut milk.
Adapted from “Blueband Kookboek Gebak”
125 g dessicated shredded coconut (unsweetened)
2 egg whites
125 g sugar
1 tsp vanilla extract
1 tsp lemon juice
Preheat the oven to 150C. Line a baking tray with edible paper.
Whip the egg whites until soft peaks form. Gradually add the sugar, keep mixing until the sugar is dissolved. Add the vanilla extract and lemon juice, whip until well mixed. Add the coconut and fold through.
Use 2 teaspoons to make walnut-sized dollops on the edible paper. Space them about 5 cm apart. Bake in a preheated oven for 25 minutes, till light brown and cooked.
Leave to cool, then break the edible paper around the macaroons. Store in an airtight container.
Variation: use ground almonds instead of coconut