Finely grated creamed coconut gives these soft-Centered cookies a rich creaminess. Cooking the gooey mixture on baking parchment makes sure that the coolies are easily removed from the baking sheet. For a tangy flavour, add the grated rind of one lime to the mixture in step 2.The cooked macaroons can be stored in an airtight container for up to one week.
MAKES SIXTEEN TO EIGHTEEN
50g/2oz creamed coconut, chilled
2 large (US extra large) egg whites
90g/3 1/2oz/1/2 cup caster (superfine) sugar
75g/3oz/1 cup desiccated (dry unsweetened shredded) coconut
1. Preheat the oven to 180°c/350°f/Gas 4.Line a large baking sheet with baking parchment. Finely grate the creamed coconut.
2. Use an electric beater to whisk the egg whites in a large bowl until stiff. Whish in the sugar, a little at a time, to make a stiff and glossy meringue. Fold in the grated creamed and desiccated coconut, using a large, metal spoon.
3. Place dessertspoonfuls of the mixture, spaced slightly apart, on the baking sheet. Bake for 15-20 minutes, until slightly risen and golden brown. Leave to cool on the parchment, then transfer to an airtight container.